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Simsu Smokie Pasta

Here we have focused hard on creating a bacon-like alternative. The smoke flavor from liquid smoke and smoked paprika powder together with the texture and caramelization from the frying makes us really happy with this dish. Try it with your own favorite sauce or try the recipe below. You will not be disappointed!

Feel free to try the recipe suggestions below for the pasta sauce, or your own favorite recipe for example pasta and ham sauce with smokie strips instead.

The serving size and protein content below are for Smokie strips.

Category Kitchen favorites, Sauce

Portions 100

Nutrition and climate performance

Portion size: 80g | CO2 footprint: 40g CO2e/100 g | Protein: 28g protein per 100 g

Ingredients

Smokie strips, finished quantity

8,0 kg Smokie strips

Smokie strips, ingredients

3,3 kg Dry Simsubas
0,8 kg Potato flour
160 gram Salt
26 grams Black pepper
52 grams Smoked paprika powder
128 grams Sugar
3,4 kg water
130 gram Tomato puree
50 grams White wine vinegar
80 gram Liquid smoke
650 grams Rapeseed oil

Sauce

8,0 kg Fried Smokie strips
2,4 kg Yellow onion chopped
2,0 kg Cooking wine white
4,0 kg Oat cream
4,0 kg water
60 gram Sambal Oelek
300 grams Vegetable broth

Instructions

Mixing:

Mixing can be done in a Varimixer/Björn, in a cooking pot or by hand. When mixing in a cooking pot, do not forget to remove the side wing. We recommend a maximum of 20 kg of dry Simsubas per batch when mixing in a cooking pot.
NOTE! When mixing with inferior stirring (saucepan or pre-mixing) make sure that the water, oil and all "wet ingredients" are mixed together a little before starting the stirring for best results.

Instruction, Smokie strips

Mix the dry spices and dry simsuba base.
Then mix in all the other ingredients
Start mixing at low speed and when all the liquid has entered the powder increase the speed.
Ready after about 20 seconds in the Varmixer/Björn (when the dough has come together into a homogeneous mass) and about 2 minutes in the cooking pot.
Cover with ink about 5 kg per sheet and temper to 86 degrees at 120 degrees, 20% moisture in the Combi oven.
Leave to cool overnight
Cut into desired size and run in the Hällden on the "Janssons" disk

Instruction, sauce

Fry the onion in oil
Add the wine and reduce by half
Add water, broth, cream and simmer for 5 minutes.
Meanwhile, fry on the Smokie strips quite hard in plenty of oil
Season the sauce with Sambal Oelek, salt and black pepper. Add cornstarch if necessary
Stir in the smoki strips and season again.
Serve with pasta and top with grated parmesan!

Simsu Smokie pasta