Description
Flavoured with cryogenically ground spices, including nutmeg, caraway, coriander, black pepper, onion and garlic powder and paprika for colour. Enhanced with Vegamine ® and meaty top notes. Includes additional functional ingredients such as Prague Powder® curing salt, cure accelerator and phosphates to maximise protein extraction from the meat.
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- Halal
- Kosher
Suggested meat block
– Meat: 14.5kg
(Can be a combination of beef/pork + spek [70:30])
– Water: 500g
– Cabanossi batch pack: 600g
Total: 15.6kg
How To Make Cabanossi
Equipment preparation
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- Ensure that equipment is clean.
- Ensure mincer knives and plates are sharp.
Ingredients preparation
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- Rinse and soak Gold Crown ® casings.
- Pre-mince beef and pork through 8.0 mm plate and chill to 0º C.
- Pre-mince spek through 5.0 mm plate and chill to 0º C.
Method
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- Mince beef and pork through a 4.5 mm plate, add curing salts from Crown batch pack and mix well.
- Mince the above mixture again through a 4.5 mm plate. Add the Gold Crown® Cabanossi batch pack and mix well.
- Add pre-minced spek, mix well and mince through a 4.5 mm plate.
- Fill into Gold Crown® sheep casings and link.
- Hang to dry in a cool area for colour development.
- If a smoking cabinet is available, cold smoke at a temperature not exceeding 20º C.
Allergens
Soy. May contain Celery, Cow’s Milk, Mustard, Wheat (Gluten)
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