Servings: 100 Portions
Portions: 2/3 Cup (4 oz) Each
Temperature: 375 degrees F. Deep Fat
75 lb. chitterlings, frozen
12 gallon water
1 quart vinegar
4 gallon water, cool
6-8 gallon water
3 tablespoon (2 oz) salt
1 tablespoon sugar, granulated
2 teaspoon poultry seasoning
2 teaspoon pepper, red, crushed
1 tablespoon pepper, black
DEEP FRY MIXTURE:
4-1/2 quart (4 lb) flour, pastry, sifted
4-1/2 tablespoon (3 oz) salt
1 tablespoon pepper, black
3/4 cup (3-1/4 oz) milk, nonfat, dry
3 3/4 cups water
1 quart (20 eggs) eggs, whole, beaten
Cover frozen chitterlings with water and thaw (may be done overnight in refrigerator).
While washing under cool running water, strip fat particles from lining. Wash chitterlings until clean and white in appearance. Cover chitterlings with 12 gallon water; bring to a boil. Cover; simmer 1-1/2 hours. Drain. Rinse in vinegar and 4 gallon cool water. Cut in pieces 1 to 1 1/2-inch lengths. Return chitterlings to steam-jacketed kettle. Add enough (6-8 gal) water to cover chitterlings. Add 3 tablespoon salt, sugar, poultry seasoning, red pepper and 1 tablespoon black pepper; cover, bring to a boil; simmer 2 hours. Drain chitterlings.
DEEP FRY:
Dip pieces in mixture of flour, 4-1/2 tablespoon salt, 1 tablespoon black pepper, then in mixture of nonfat dry milk, 3 3/4 cups water and 20 beaten eggs, and then dip again in flour mixture. Fry in 375 degrees F. deep fat until light brown, about 2 minutes.