The sausage mixer (pictured above) has . six knives which cut the meat to a fine paste free of gristle and sinew. It is a recent German design with a small number of pressbutton controls. The mixttrre is made in batches of 200 kg for feeding into a filler machine that puts the sausage into skins for cooking.
The salamis, pictured left, are just out of the steam and smoke treatment The smoke oven dries, smokes, cooks and ■ cools according to the product. It is programmed to perform each function at a particular temperature. humidity and time limit. If the automatic prohe determines that an alteration is necessary, it
over-rides the pre-set Instructions. The brine injector (next page) has 40 needles, 2cm apart. The curing solution, the pressure of the injection and the speed of the conveyor belt can all be adjusted, and the cure for corned beef, bacon and ham is almost instant.
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Press, 9 October 1980, Page 14
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153Untitled Press, 9 October 1980, Page 14
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