CHEESE GRILLERS - FLAVOURED
METHOD: Mincer Only Using Deli Käsegriller Ready Pack (02245010) and Flavour Bomb™ Flavoured Concentrate range (01501030 to 01505030)
Ingredients:
5.500 kg Lean Beef - well chilled [0°C to 1°C] 2.500 kg Lean Pork - well chilled [0°C to 1°C] 1.000 kg Deli Käsegriller R/P (02245010) 2.000 kg Ice Water 3.000 kg Pork Fat (Spek) - frozen 1.000 kg Cheddar Cheese - cubed (10 mm x 10 mm) 15.000 kg Total Additional: 150 g to 450 g of one of Flavour Bomb™ Flavoured Concentrate Range of: Honey Mustard (01501030), Chipotle (01502030), Sweet Chilli (01503030), Smokey BBQ (01504030) and Country Herb (01505030). (i.e.) at 10 - 30 g/kg end product.
Method (no blender required): 1 Using a well-functioning mincer with sharpened knives and plates, first coarse mince the frozen Pork Fat through a 13 mm plate followed by the well-chilled Lean Beef and Lean Pork. Set aside the minced pork fat. 2 Place the minced lean beef and lean pork in a meat tray and sprinkle the curing salt pack of R/P over the lean mince. Mix well by hand for about one minute until mince is bound together. 3 Gradually add a third of the Ice Water and mix by hand for about five minutes until the mixture is stiff and tacky. 4 Mince the mixture through an 8 mm plate. 5 Add the remainder of the ice water and the seasoning pack of R/P, and Flavour Bomb™ Flavoured Concentrate and frozen minced fat. Mix for about five minutes by hand until the mixture is stiff and tacky. 6 Mince a third of the meat mixture through a 3 mm or 4.5 mm plate. 7 Add the fine minced mixture back into the original mixture in the meat tray and mix by hand. 8 Add the cubed Cheddar Cheese. Blend well to ensure the cheese is distributed uniformly in the mixture. 9 Fill mixture into 30 - 34 mm natural hog casings or 24 - 26 mm sheep casings and link sausages of 10 to 15 cm length each. 10 Hang sausages in a smoke chamber and dry at 50°C, RH 0%, for 10 - 15 minutes. Smoke at 50°C to 60°C chamber temperature for 15 minutes. 11 After smoking, immediately cook sausages at 80°C chamber temperature, until a core temperature of 72°C is reached. 12 Chill product under a cold water shower to 2°C to 4°C before packing.
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