We like to discuss and imagine a process of making sausage and we often find reasons to laugh at when we discuss it.
However, uncooked smoked sausage is the most laborious and often unpredictable product. The complexity of its production is conditioned by many factors: weather conditions, ambient temperature, ecological situation, etc.
Today you have a chance to see how Russian “kolbasa” is produced to shatter the myths you’ve heard before…
Raw products should always be of high-quality and satisfy the basic requirements: only meat of adult animals older than 3-5 years is used; only back fat of special breed of pigs can be a primary product; spices should be dry and sterilized; salt – only heat-evaporated of highest grade etc.
Cutters should always be very sharp and have a special shape. The material they are made of is important too.
Climatic chamber serves to dry and smoke the product.
The next steps – dissection, trimming, sorting according to types of sausage andÂ fat preparation.
Freezing temperature is -68F
Chopping of the frozen meat. This giant meat chopper is produced by a leading German manufacturer “Seydelmann” 1843.Â