{"product_id":"fraser-tarm-med-3247p","title":"Fraser casing printed with 'Game salami', black, dia. 5.8 cm \/ length 40 cm, 1 pc","description":"\u003cp\u003eA nice rustic-looking casing. A casing that presents itself beautifully on the sausage table with homemade sausage products from your own catch!\u003c\/p\u003e \n\n\u003cp\u003ePrinted 'Vildtspegepöls' and red deer motif as well as 'Genuine craftsmanship - Butcher's quality - the best raw materials'.\u003c\/p\u003e\n\n\u003cp\u003eA fiber-reinforced cellulose casing which gives it good strength and high elasticity. A pure natural product. It also has good adhesion, which means that the casing follows the product as it shrinks during drying.\u003c\/p\u003e \n\n\u003cp\u003eWhen the casing is removed, the sausage has a uniform and smooth surface.\u003c\/p\u003e\n\n\u003cp\u003eThis type of casing has a high permeability to water and smoke, which shortens the maturation process and ensures that the smoke aroma penetrates optimally into the product when smoking.\u003c\/p\u003e\n\n\u003cp\u003eStorage: Cool and dry.\u003c\/p\u003e\n\n\u003cp\u003eSoaking: Dip in cold water. Leave the open end of the casing dry.\u003c\/p\u003e\n\n\u003cp\u003eStop weight: approx. 750 grams\u003cbr\u003e\nDiameter: approx. 58 mm\u003cbr\u003e\nLength: approx. 40 cm\u003cbr\u003e\nNet weight: 13 gr\u003c\/p\u003e\n\n\u003cp\u003eStuffing: Stuff firmly without air.\u003c\/p\u003e\n\n\n\u003cp\u003eRecipe for venison sausage:\u003cbr\u003e\n6.5 kg venison (3-6% fat)\u003cbr\u003e\n3.5 kg of lard without rind\u003cbr\u003e\n0.1 kg nitrate salt, item number 6629a\/6627b\u003cbr\u003e\n0.2 kg table salt, item number 6639\/6639b\u003cbr\u003e\n0.3 kg Sønderjysk Sausage without garlic, spice mix, item number 6611\u003cbr\u003e\n10 grams white pepper\u003cbr\u003e\n6 grams Rowu Ferm Starter culture, item number 6614\u003c\/p\u003e\n\n\u003cp\u003eMince the venison and lard with a medium-fine disc for the meat grinder (4 mm). Then add spices and other cultures and stir the mince well. Add the salt last and stuff the mince into venison sausage casings, item number 6676.\u003c\/p\u003e\n\n\u003cp\u003eMaturation\/Smoking\u003cbr\u003e\nDay 1: Maturation on smoke sticks at 12-22 C for 1-2 days.\u003cbr\u003e\nDay 3: Smoking with intensive smoke for 6-8 hours until the desired color and flavor are achieved. Ripening for about 4 days at 12-22 degrees C. \u003cbr\u003e\nDay 7: Post-maturation in the refrigerator at a maximum of 5 degrees. When a weight loss of at least 15-20% has been achieved in relation to the weight of the sausage immediately after stuffing, the sausage is ready for consumption.\u003c\/p\u003e","brand":"Moguntia","offers":[{"title":"Default Title","offer_id":54315560927559,"sku":"6676","price":13.92,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/Fraser_20tarm_20med_20p_C3_A5trykt_20vildtspegep_C3_B8lse_2C_20sort_2C_201_20stk_715d294f-566f-4910-b2b6-c8f2b972b468.jpg?v=1783943638","url":"https:\/\/dansk-hjemmeproduktion.myshopify.com\/en\/products\/fraser-casing-with-printed-vildtspegepolz-black-dia-5-8-cm-length-40-cm-1-pc-3247p","provider":"Dansk Hjemmeproduktion","version":"1.0","type":"link"}