KAA Premix
INGREDIENTS
Pork Mince & Fat 4.5kg
Premix 470g
Iced Water 1.30kg (1300 ml)
Total 6.27kg
METHOD
1 Mince meat to required texture.
2 Mix meal and water together to form a slurry.
3 Mix meat and slurry together.
5 Stuff firmly into 24-26 mm casings. Form 10 – 2 cm links.
** Maybe This Step**
7 Hang at room temperature for one hour.
8 When sausages feel dry apply hot smoke 60-70ºC for about 40 minutes until brown color develops.
9 Cook in water, at 75ºC for 15 – 20 minutes or smoke longer until internal meat temperature reaches (68-70ºC).
10 Shower with cold water for 5 minutes. Cool in air and refrigerate.
