MARINATED COOKED PORK SPARE RIBS OR BEEF RIBS Using Factory Rib Brine - Chargrill Flavour (01620050)
Ingredients:
230 kg Pork Belly or Loin ribs or Beef ribs, chilled to 3°C to 4°C, (Frozen ribs must be completely thawed). Ingredients for tumbling brine solution (optional cure): 50.000 kg Ice Cold Water (max 2°C) 5.000 kg Factory Rib Brine - Chargrill Flavour (01620050) 2.000 kg Salt 0.400 kg Quick Cure (01001020) - optional 57.400 kg Total
Method: 1 Tumbling: a) Weigh out 230 kg thawed ribs and load into tumbler. b) Add 57 kg of brine solution (20 - 25% by mass of brine). c) Tumble for 90 minutes on a low revolution (5/6 rpm). d) Off load the ribs in a meat buggy and hang on rods. Hang rods on trolley. 2 Direct Steam Cooking: Place trolley in cooker with a chamber temperature of 80°C to 85°C. Start with steam cycle until a core temperature of 72°C is reached in rib meat. This will take approximately 2 hours. Evacuate chamber for 3 minutes. 3 Chill the cooked ribs by showering the trolley with cold water. 4 Place ribs in chiller at 2°C to 5°C. 5 Pack ribs into vacuum bags with a 20% addition of a marinade of your choice. Recommendations: • RTU Smokey Rib Marinade (07548040) • RTU Spare Rib Marinade (07537040)
www.delispices.co.za