{"id":1940,"date":"2023-04-12T09:12:10","date_gmt":"2023-04-12T09:12:10","guid":{"rendered":"https:\/\/grub.fairgomate.net\/?page_id=1940"},"modified":"2023-04-12T09:12:10","modified_gmt":"2023-04-12T09:12:10","slug":"kransky-snag-hot-spicy","status":"publish","type":"page","link":"https:\/\/grub.fairgomate.net\/index.php\/kransky-snag-hot-spicy\/","title":{"rendered":"Kransky Snag (Hot & Spicy)"},"content":{"rendered":"

Jalapeno Kransky<\/strong><\/h2>\n

\"\"<\/p>\n

INGREDIENTS<\/strong><\/p>\n

4 Kg Pork Mince
\n2 Kg Beef Mince
\n2 Kg Mozzarella Cheese or Cheddar Cheese
\n10 Jalape\u00f1os (Only if you want them HOT) or Leave Out
\n3 Tbsp salt
\n12 g Pink Salt (Cure #1) or (directed by packet instructions)
\n35 g Granulated Garlic
\n30 g Mustard (or replace with Turmeric Powder or one third the amount of Wasabi Powder).
\n25 g Paprika
\n25 g Black Pepper
\n100 g Milk Powder
\n300 ml Heavy Cream
\n1 lt Ice Water<\/p>\n

METHOD<\/strong>
\n1 Ensure meat is very cold near frozen.
\n2 Mince pork and beef.
\n3 Add all ingredients to a tub and mix well.
\n4 Stuff into hog casings.
\n5 Pre heat smoker to 55C and hang for 30 minutes. Then Apply smoke.
\n6 Remove sausages from smoker when cooked.
\n7 Chill quickly in a tub of ice water. Allow approx. 30 minutes.
\n8 Remove from tub and refrigerate.
\n9 Keep refrigerated, shelf life approx. 2 weeks.
\n10 Total green weight 9.4 Kg<\/p>\n

NOTE
\n<\/strong>1 I use up to 2 Kg of cheese. Combination of Mozzarella and Cheddar.
\n2 I use Grated\u00a0 Cheese.
\n3 Just mince the meat and return it to the fridge to get cold again, then mix all ingredients together in the meat mixer.
\n4 I find that putting the cheese through the mincer that I can not see any of the cheese afterwards.<\/p>\n