Originally Posted by JckDanls 07
OK... I loaded it but I damn sure don't have a clue how to read it... LOL
OK. Ockerman went around to meat producers all over the world and collected formulations for various sausages and proceesed meat products. Each product in the book is broken down into four categories, represented as tables:
- Main ingredients;
- Curing ingredients (or Curing Ingredients and Seasonings);
- Processing Procedures;
- Cooking Forms.
The four categories do not necessarily correspond to the Section numbers listed to the right of each category.. Within each table is information of use in meat science and commercial operations (average values), and formulary information (pounds for various formulations). Unless you are a commercial manufacturer, your interest is likely in the formulary information. Let's use the Berliner Sausage recipe as an example (pp. 25-26 of the book, pp. 37-38 of the PDF).
The first table lists main ingredients. Under the part of the table labeled "Pounds for Various Formulations" are four formulas for Berliner Sausage, A-D. The numbers under each variation list the pounds of an ingredient in the formula. Example: Formula A has 20 lbs of beef chuck, 20 lbs of lean veal, 30 lbs of pork cheek meat, 30 lbs of 80/20 pork trim, 4 lbs of non-fat dry milk, 3 lbs of salt, and 8 lbs of water or ice.
The second table lists curing ingredients and spices. Under the part of the table labeled "Oz. unless indicated otherwise per 100 lbs of meat" are three formulas for curing ingredients and spices, 1-3. Formulas 2 and 3 include spices. Example: Formula 2 calls for 1/8 oz. sodium nitrite, 1 oz. sodium nitrate, 2 oz. maple flavor and 6 oz. white pepper.
The third category is Processing Procedures and there are three in varying degrees of detail, A-C.
The fourth category is Cooking Form, and in this case lists three types of casing, 1-3.
Ockerman's idea was that people could combine these different ways, with varying degrees of success, and have up to 135 variations on Berliner sausage (5 sets of main ingredients * 3 sets of curing ingredients and spices * 3 processing procedures * 3 cooking forms).
Hope this helps.