{"id":1907,"date":"2023-04-12T08:51:48","date_gmt":"2023-04-12T08:51:48","guid":{"rendered":"https:\/\/grub.fairgomate.net\/?page_id=1907"},"modified":"2023-04-12T08:51:54","modified_gmt":"2023-04-12T08:51:54","slug":"aussie-style-franks-snag","status":"publish","type":"page","link":"https:\/\/grub.fairgomate.net\/index.php\/aussie-style-franks-snag\/","title":{"rendered":"Aussie Style Franks Snag"},"content":{"rendered":"<table style=\"width: 52.0302%; border-collapse: collapse; border-style: hidden;\">\n<tbody>\n<tr>\n<td style=\"width: 24.8347%; border-style: hidden;\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-1908 size-thumbnail\" src=\"https:\/\/grub.fairgomate.net\/wp-content\/uploads\/2023\/04\/frankfurter-sm-150x130.jpg\" alt=\"\" width=\"150\" height=\"130\" \/><\/td>\n<td style=\"width: 4.91025%; border-style: hidden;\">\u00a0<\/td>\n<td style=\"width: 22.2851%; border-style: hidden;\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-1909 size-thumbnail\" src=\"https:\/\/grub.fairgomate.net\/wp-content\/uploads\/2023\/04\/Aussie_Frankfurt-150x150.jpg\" alt=\"\" width=\"150\" height=\"150\" srcset=\"https:\/\/grub.fairgomate.net\/wp-content\/uploads\/2023\/04\/Aussie_Frankfurt-150x150.jpg 150w, https:\/\/grub.fairgomate.net\/wp-content\/uploads\/2023\/04\/Aussie_Frankfurt-100x100.jpg 100w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><strong>KAA Premix<\/strong><\/p>\n<p><strong>INGREDIENTS<\/strong><\/p>\n<p>Pork Mince &amp; Fat 4.5kg<br \/>\nPremix 470g<br \/>\nIced Water 1.30kg (1300 ml)<\/p>\n<p>\nTotal 6.27kg<\/p>\n<p><strong>METHOD<\/strong><\/p>\n<p>1 Mince meat to required texture.<br \/>\n2 Mix meal and water together to form a slurry.<br \/>\n3 Mix meat and slurry together.<br \/>\n5 Stuff firmly into 24-26 mm casings. Form 10 &#8211; 2 cm links.<\/p>\n<p>** Maybe This Step**<br \/>\n7 Hang at room temperature for one hour.<br \/>\n8 When sausages feel dry apply hot smoke 60-70\u00baC for about 40 minutes until brown color develops.<br \/>\n9 Cook in water, at 75\u00baC for 15 &#8211; 20 minutes or smoke longer until internal meat temperature reaches (68-70\u00baC).<br \/>\n10 Shower with cold water for 5 minutes. Cool in air and refrigerate.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00a0 KAA Premix INGREDIENTS Pork Mince &amp; Fat 4.5kg Premix 470g Iced Water 1.30kg (1300 ml) Total 6.27kg METHOD 1 Mince meat to required texture&#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-1907","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages\/1907","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=1907"}],"version-history":[{"count":0,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages\/1907\/revisions"}],"wp:attachment":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/media?parent=1907"}],"wp:term":[{"taxonomy":"wf_page_folders","embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/wf_page_folders?post=1907"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}