Vleisland Cabanossi – 600g

– Die Gesonde Opsie!
– Natuurlike Bestanddele!
– Geen MSG, Geen Gluten, Geen Kleurmiddels – behalwe pienk sout-curing, Geen Geurmiddels, Geen Preserveermiddels – behalwe pienk sout-curing, Geen Melk, Geen Neute, Geen Eier, Geen Vullers, Geen Antiklontermiddels.

Curing Sout:

Die speserypak bevat pienk curing-sout, wat vir die curing-proses gebruik word. Curing-sout bevat nitriet en moet altyd volgens die voorgeskrewe hoeveelheid in die speserypak gebruik word. Moenie ekstra curing-sout byvoeg nie.

Bestanddele:

Sout, Pienk sout (Cure), Knoffel, Paprika, Swartpeper, Karwy, Cayennepeper, Bruinsuiker.

Basiese Mengverhouding:

• 10 kg Wilds- of Beesvleis (sonder senings)
• 5 kg Skaapstert-, skaaplyf-, brisket- of beeslyfvet
• 600 g Vleisland Cabanossi Speserypak

Proses:

1. Sny die vleis en vet in blokkies, klein genoeg vir jou meule.
2. Maal die vleis deur ‘n 4–6 mm siffie.
3. Gooi nou een pakkie Vleisland Cabanossi-speserye oor en meng dit goed deur.
4. Maal nou weer alles saam deur ‘n fyn siffie (4–6 mm), en stop dit dadelik in 24/26 skaapderms.
5. Hang dit op om droog te word.
6. Hang hulle nou in ‘n rookkamer of rookkassie wat KOUE rook vir ongeveer 2–3 ure.
7. As dit klaar gerook is, hang dit vir 4 dae om te droog (biltongkas, waaier of indien dit winter is, op ‘n geskikte plek).
8. Dan… eet hom en geniet hom!

Belangrike Wenk:

Werk altyd met gevriesde of yskoue vleis. Hou die vleis en vet so koud as moontlik gedurende die maal- en mengproses.

Vleisland Cabanossi – 600g

– The Healthy Option!
– Natural Ingredients!
– No MSG, No Gluten, No Colourants – except pink curing salt, No Flavourings, No Preservatives – except pink curing salt, No Milk, No Nuts, No Eggs, No Fillers, No Anti-caking Agents.

Curing Salt:

The spice pack contains pink curing salt, which is used for the curing process. Curing salt contains nitrite and must always be used according to the prescribed quantity in the spice pack. Do not add extra curing salt.

Ingredients:

Salt, Pink Cure, Garlic, Paprika, Black Pepper, Caraway, Cayenne Pepper, Brown Sugar.

Basic Ratio:

• 10 kg Venison or Beef (sinew removed)
• 5 kg Sheep Tail, Sheep Body, Brisket or Beef Body Fat
• 600 g Vleisland Cabanossi Spice Pack

Process:

1. Cut the meat and fat into cubes, small enough for your mincer.
2. Mince the meat through a 4–6 mm plate.
3. Add one pack of Vleisland Cabanossi spices and mix thoroughly.
4. Mince everything together again through a fine plate (4–6 mm), and stuff immediately into 24/26 sheep casings.
5. Hang to dry.
6. Then hang them in a smokehouse or smoker using COLD smoke for approximately 2–3 hours.
7. Once smoked, hang for 4 days to dry (biltong box, fan, or in winter at a suitable place).
8. Then… eat and enjoy!

Important Tip:

Always work with frozen or ice-cold meat. Keep the meat and fat as cold as possible throughout the grinding and mixing process.