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No. 959 Slovenian Kranskies Sausage Seasoning

Product image 1No. 959 Slovenian Kranskies Sausage Seasoning
Product image 2PS Slovenian Kranskies Sausage Seasoning
Product image 3 Slovenian Kranskies Sausage Seasoning

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SKU: 02-0704

Similar in taste to polish sausage or kielbasa, this Slovenian sausage seasoning has a peppery bite with hints of garlic and various spices.

  • Traditionally blended with 75 to 80% pork and about 20% bacon
  • For another variation, try adding in High-Temp Cheese
  • Comes complete with Speed Cure
  • No MSG

View 1 lb. Conversion Chart

INGREDIENTS

Salt, Spices, Garlic*, Sodium Erythorbate (1.35%). *Dried.

DIRECTIONS

SLOVENIAN KRANSKIES

You will need:

  • Seasoning and 1 cure Package Inside
  • 25# of 85% Lean Pork Trims
  • 2 to 3 Cups of Distilled Water
  • 3/4# Binder Flour (Optional)*

*Binder Flour keeps product moist

Suggested Procedure: Grind all meat through 3/4" plate. Regrind through 1/8" plate. For a coarser grind, grind through 3/16" plate. Add speed cure to 1/2 the water, then mix with meat. Add seasoning and mix 4-6 minutes until meat is tacky. Add last 1/2 of water into meat, mix and stuff into 35-38mm or 38-42mm hog casings.

Smoking Procedure:  Preheat smoker to 100 degrees. Place product on smoke sticks (no pieces touching). Insert temperature probe to middle of one link. Run for 1 hour with damper wide open. This is the drying time. Place 2/3 pan of moistened sawdust on burner. Set top damper 1/8 open, bottom damper 3/4 open. Increase temperature until internal temperature reaches 156 degrees F. Turn off thermostat and cool down to 100 degrees F in coldwater bath 20-30 minutes. Place in cooler.

*When making wieners, bologna or polish sausage it may be desirable to use our binder flour.

OUR CRAFT. YOUR CREATION.

At PS Seasoning, we blend unique flavor profiles to create one-of-a-kind culinary experiences; Not everyone is a master chef, but we should all eat like one.

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