{"id":2615,"date":"2023-06-13T01:55:30","date_gmt":"2023-06-13T01:55:30","guid":{"rendered":"https:\/\/grub.fairgomate.net\/?page_id=2615"},"modified":"2024-04-08T06:30:46","modified_gmt":"2024-04-08T06:30:46","slug":"my-kransky-snag","status":"publish","type":"page","link":"https:\/\/grub.fairgomate.net\/index.php\/my-kransky-snag\/","title":{"rendered":"My Kransky Snag"},"content":{"rendered":"

\"\"<\/p>\n

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

5 Kg Pig Mince
\n1 Kg Beef Mince
\n2 Kg Grated Cheddar
\n12 g Cure #1 or (Directions on packet)
\n120 g Salt
\n50 g Granulated Garlic or (2 Garlic Bulbs)
\n18 g Ground Black Pepper
\n12 g Paprika Smokey (Optional)
\n12 g Caraway Seeds (Optional) or
\n3 g Caraway Powder<\/span><\/span> (Optional)<\/span><\/span>
\n1350 ml Ice Water<\/p>\n

Hog Casings<\/p>\n

Herbs & Spices that can be used:<\/strong><\/p>\n

Dried Basil, Dried Dill Tops.<\/p>\n

0.5 – 1 g Herbs per kilo sausage meat.<\/p>\n

1 Tbsp Dried Basil = 2.1g
\n1 Tbsp Dried Dill Tops = 2.5g
\n1 Tbsp Garlic Powder = 8.5g
\n1 Tbsp Ground Black Pepper = 7g
\n1 Tbsp Turmeric = 9.45g<\/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 90 – 100\u2103 and hang for 30 minutes. Then Apply smoke.
\n6 Remove sausages from smoker when cooked. Internal temperature of 71\u2103.
\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 9.450 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

5 Added 1 Tbsp Turmeric to first recipe.<\/strong><\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

INGREDIENTS 5 Kg Pig Mince 1 Kg Beef Mince 2 Kg Grated Cheddar 12 g Cure #1 or (Directions on packet) 120 g Salt 50…<\/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-2615","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages\/2615","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=2615"}],"version-history":[{"count":0,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages\/2615\/revisions"}],"wp:attachment":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/media?parent=2615"}],"wp:term":[{"taxonomy":"wf_page_folders","embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/wf_page_folders?post=2615"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}