Crown National Gold Crown Cabanossi 600g

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.

• • 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

1. 1. Ensure that equipment is clean.
   2. Ensure mincer knives and plates are sharp.

Ingredients preparation

1. 1. Rinse and soak Gold Crown ® casings.
   2. Pre-mince beef and pork through 8.0 mm plate and chill to 0º C.
   3. Pre-mince spek through 5.0 mm plate and chill to 0º C.

Method

1. 1. Mince beef and pork through a 4.5 mm plate, add curing salts from Crown batch pack and mix well.
   2. Mince the above mixture again through a 4.5 mm plate. Add the Gold Crown® Cabanossi batch pack and mix well.
   3. Add pre-minced spek, mix well and mince through a 4.5 mm plate.
   4. Fill into Gold Crown® sheep casings and link.
   5. Hang to dry in a cool area for colour development.
   6. 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)