{"id":1860,"date":"2023-04-12T08:04:50","date_gmt":"2023-04-12T08:04:50","guid":{"rendered":"https:\/\/grub.fairgomate.net\/?page_id=1860"},"modified":"2023-04-12T08:04:50","modified_gmt":"2023-04-12T08:04:50","slug":"pork-and-garlic-snag","status":"publish","type":"page","link":"https:\/\/grub.fairgomate.net\/index.php\/pork-and-garlic-snag\/","title":{"rendered":"Pork and Garlic Snag"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-1861 size-thumbnail\" src=\"https:\/\/grub.fairgomate.net\/wp-content\/uploads\/2023\/04\/chickleek-1-150x150.jpg\" alt=\"\" width=\"150\" height=\"150\" srcset=\"https:\/\/grub.fairgomate.net\/wp-content\/uploads\/2023\/04\/chickleek-1-150x150.jpg 150w, https:\/\/grub.fairgomate.net\/wp-content\/uploads\/2023\/04\/chickleek-1-100x100.jpg 100w, https:\/\/grub.fairgomate.net\/wp-content\/uploads\/2023\/04\/chickleek-1.jpg 225w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/p>\n<p><strong>INGREDIENTS<\/strong><\/p>\n<p>2.5 Kg Pork Shoulder<br \/>\n12 Cloves Garlic<br \/>\n1 Tbsp Chilli Powder<br \/>\n1 Tbsp Paprika<br \/>\n2 Tbsp Salt<br \/>\n1 Cup Parmesan, Grated<br \/>\n1 Large bunch fresh sage or 2 small ones, finely chopped<br \/>\nHog casings, rinsed with water run through them and stored in fresh water<br \/>\n100 G Milk Powder<br \/>\n100 Gr (105) White Dried Breadcrumbs (5% By Weight Of Meat)<br \/>\n500 g (20%) Cold Water<\/p>\n<p><strong>METHOD<\/strong><\/p>\n<p>Cut the Pork into 20mm cubes and put in freezer for \u00bd to 1 hour to chill completely before Mincing. It is better for mincing if the Pork is nearly solid.<br \/>\nMake slurry from Water &amp; Bread Crumbs and put in fridge for 1 hour.<br \/>\nWhen everything is cool, Add Mince, Salt &amp; Pepper, Cheese, Slurry in that order to a<strong> COLD Bowl<\/strong> and mix, massage by hand until combined.<br \/>\nThen put through mincer again. <strong>Put back in freezer if not cold enough first.<br \/>\n<span style=\"color: #800000;\">Too Watery add more crumbs. Too Dry add more water.<\/span><\/strong><br \/>\nPlace bowl in freezer for \u00bd hour to 1 hour to chill completely again. (Keep an eye on it).<br \/>\nWhen chilled fill the Sausage Stuffer add the casings to the Stuffer and start stuffing sausages.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS 2.5 Kg Pork Shoulder 12 Cloves Garlic 1 Tbsp Chilli Powder 1 Tbsp Paprika 2 Tbsp Salt 1 Cup Parmesan, Grated 1 Large bunch&#8230;<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"wf_page_folders":[46],"class_list":["post-1860","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages\/1860","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/comments?post=1860"}],"version-history":[{"count":0,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages\/1860\/revisions"}],"wp:attachment":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/media?parent=1860"}],"wp:term":[{"taxonomy":"wf_page_folders","embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/wf_page_folders?post=1860"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}