Jalapeno Kransky
INGREDIENTS
4 Kg Pork Mince
2 Kg Beef Mince
2 Kg Mozzarella Cheese or Cheddar Cheese
10 Jalapeños (Only if you want them HOT) or Leave Out
3 Tbsp salt
12 g Pink Salt (Cure #1) or (directed by packet instructions)
35 g Granulated Garlic
30 g Mustard (or replace with Turmeric Powder or one third the amount of Wasabi Powder).
25 g Paprika
25 g Black Pepper
100 g Milk Powder
300 ml Heavy Cream
1 lt Ice Water
METHOD
1 Ensure meat is very cold near frozen.
2 Mince pork and beef.
3 Add all ingredients to a tub and mix well.
4 Stuff into hog casings.
5 Pre heat smoker to 55C and hang for 30 minutes. Then Apply smoke.
6 Remove sausages from smoker when cooked.
7 Chill quickly in a tub of ice water. Allow approx. 30 minutes.
8 Remove from tub and refrigerate.
9 Keep refrigerated, shelf life approx. 2 weeks.
10 Total green weight 9.4 Kg
NOTE
1 I use up to 2 Kg of cheese. Combination of Mozzarella and Cheddar.
2 I use Grated Cheese.
3 Just mince the meat and return it to the fridge to get cold again, then mix all ingredients together in the meat mixer.
4 I find that putting the cheese through the mincer that I can not see any of the cheese afterwards.
