{"id":1926,"date":"2023-04-12T09:05:51","date_gmt":"2023-04-12T09:05:51","guid":{"rendered":"https:\/\/grub.fairgomate.net\/?page_id=1926"},"modified":"2024-04-30T21:59:42","modified_gmt":"2024-04-30T21:59:42","slug":"kransky-snag-kaa-apparel","status":"publish","type":"page","link":"https:\/\/grub.fairgomate.net\/index.php\/kransky-snag-kaa-apparel\/","title":{"rendered":"Kransky Snag (KAA Apparel)"},"content":{"rendered":"<table style=\"width: 47.807%; border-collapse: collapse; border-style: none;\">\n<tbody>\n<tr>\n<td style=\"width: 41.28%; border-style: none;\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-1927 size-thumbnail\" src=\"https:\/\/grub.fairgomate.net\/wp-content\/uploads\/2023\/04\/Kransky-Snag-150x150.jpg\" alt=\"\" width=\"150\" height=\"150\" srcset=\"https:\/\/grub.fairgomate.net\/wp-content\/uploads\/2023\/04\/Kransky-Snag-150x150.jpg 150w, https:\/\/grub.fairgomate.net\/wp-content\/uploads\/2023\/04\/Kransky-Snag-100x100.jpg 100w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/td>\n<td style=\"width: 39.68%; border-style: none;\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-1928 size-thumbnail\" src=\"https:\/\/grub.fairgomate.net\/wp-content\/uploads\/2023\/04\/KAA-Kranski-Mix-150x150.jpg\" alt=\"\" width=\"150\" height=\"150\" srcset=\"https:\/\/grub.fairgomate.net\/wp-content\/uploads\/2023\/04\/KAA-Kranski-Mix-150x150.jpg 150w, https:\/\/grub.fairgomate.net\/wp-content\/uploads\/2023\/04\/KAA-Kranski-Mix-100x100.jpg 100w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><strong>Makes near 9 Kg of Sausage:<\/strong><\/p>\n<p><span style=\"font-family: georgia, palatino, serif;\"><strong>INGREDIENTS<br \/>\n<\/strong><\/span><\/p>\n<p><span style=\"font-family: georgia, palatino, serif; font-size: 16px;\">4.2 Kg Pork 75% &#8211; 25% Fat<br \/>\n1.7 Kg Beef 80-85% 15 &#8211; 20 % Fat<br \/>\n500 gr KAA Kransky Sausage Premix<br \/>\n1.3 Kg Ice Water (1300 ml)<br \/>\n1 Kg Cheddar Cheese Cubes<br \/>\n<\/span><\/p>\n<p><strong>OTHER INGREDIENTS<br \/>\n<\/strong>You can add Garlic or Chili&#8217;s to make Garlic Kransky&#8217;s or Chili to make Chili Kransky&#8217;s.<br \/>\n1 \u00bd &#8211; 3 Grams Chili per Kilo Meat. 1\u00bd g being mild.<\/p>\n<p><span style=\"font-family: georgia, palatino, serif; font-size: 16px;\"><strong>METHOD<\/strong><br \/>\nMince Meat to required texture.<br \/>\nMix meal and water together\u00a0to form a slurry.<br \/>\nMix meat and slurry together until combined.<br \/>\n<strong>Put back in freezer to chill again.<\/strong><br \/>\nMince again.<br \/>\nFill out into desired sausage casings.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><iframe loading=\"lazy\" src=\"\/\/www.youtube.com\/embed\/EAxZZYutZYc\" width=\"640\" height=\"359\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n<p>&nbsp;<\/p>\n<p><strong>TIME TO SMOKE THE SAUSAGES:<\/strong><\/p>\n<p>Use any smoker of your choice.<br \/>\nPreheat your smoker to 76\u2103. Smoke the sausages until their internal temperature reaches 62 degrees C (don\u2019t let it exceed 65\u2103 or the fat will melt and you\u2019ll end up with shriveled sausages), adding a handful of wood chips twice throughout the smoking process. Hickory wood chips and apple wood chips are both great choices for pork.<br \/>\nUse an instant read thermometer to check the internal temperature. I use this one.<\/p>\n<p><strong>COLD WATER BATH TIME:<\/strong> Once the sausages reach the correct internal temperature they need to be cooled down very quickly to about 48\u2103 to keep the sausages from continuing to cook and to prevent the casings from shrinking and shriveling. Submerging the sausages in an ice bath is often recommended but I don\u2019t like to take the chance of getting water inside the casings. So I prefer the other commonly used method of spraying them with cold water for several minutes in the sink or you can even leave them on the smoker racks and spray them with a garden hose. The important thing is to work quickly and immediately after the sausages reach the right internal temp.<br \/>\nOnce you get the temp down to around 48 degrees C, let the sausages air dry for 2-3 hours. Now they\u2019re ready to eat. You can keep them stored in the fridge for 3-4 days or freeze them for up to 3 months. If you vacuum seal them you can freeze them a little longer.<\/p>\n<p>To reheat the sausages, you can pan fry them for a few minutes or heat them on the grill.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Makes near 9 Kg of Sausage: INGREDIENTS 4.2 Kg Pork 75% &#8211; 25% Fat 1.7 Kg Beef 80-85% 15 &#8211; 20 % Fat 500 gr&#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-1926","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages\/1926","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=1926"}],"version-history":[{"count":0,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages\/1926\/revisions"}],"wp:attachment":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/media?parent=1926"}],"wp:term":[{"taxonomy":"wf_page_folders","embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/wf_page_folders?post=1926"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}