Vleisland Cabanossi Spice Mix

Description

Vleisland Cabanossi

Bestanddele:

11 kg Wilds of Beesvleis sonder senings

4 kg Skaap stert, Skaap lyf, Brisket of Bees lyf vet

600 g Vleisland Cabanossi Spesery pak

Speserye Mengsel: Sout, Pinksout (Cure), Knoffel, Paprika, Swartpeper, Karwy, Cayennepeper, Bruinsuiker.

Proses:

Sny die vleis en vet in blokkies, klein genoeg vir jou meule.

Maal die vleis deur ’n 4–6 mm siffie.

Gooi nou een pakkie Vleisland Cabanossi speserye oor en meng dit goed deur.

Maal nou weer alles saam deur ’n klein siffie (4–6 mm), en stop dit dadelik in 24/26 skaapderms.

Hang dit op om droog te word.

Nou hang jy hulle in ’n rookkamer of rook kas wat KOUD rook vir so 2–3 ure.

As dit klaar gerook is, hang dit vir 4 dae om te droog (biltong kas, waaier of indien dit winter is, op ’n geskikte plek).

Dan… eet hom en geniet hom!

Vleisland Cabanossi – Process

Ingredients:

11 kg Venison or Beef (sinew removed)

4 kg Sheep tail, Sheep body, Brisket, or Beef body fat

600 g Vleisland Cabanossi Spice Pack

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

Process:

Cut the meat and fat into cubes, small enough for your mincer.

Mince the meat through a 4–6 mm plate.

Add one pack of Vleisland Cabanossi spices and mix thoroughly.

Mince everything again through a fine plate (4–6 mm), and stuff immediately into 24/26 sheep casings.

Hang to dry.

Then hang in a smokehouse or smoker and cold smoke for about 2–3 hours.

Once smoked, hang for 4 days to dry (biltong box, fan, or in winter at a suitable place).

Then… eat and enjoy!