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Smokie blocks/smokie strips
PrintSmoki strips are an excellent alternative to smoked ham or bacon, for example in a pasta sauce, pork pancake or even on pizza.
Servings
Nutrition and climate performance
Portion size: 50g | CO2 footprint: 40g CO2e/100 g | Protein: 28g protein per 100 g
Ingredients
Smokie strips, finished quantity
- 5,0 kg Smokie strips
Smokie strips, ingredients
- 2000 gram Dry Simsubas
- 500 gram Potato flour
- 100 gram Salt
- 16 grams Black pepper
- 33 grams Smoked paprika powder
- 80 grams Sugar
- 2100 grams water
- 80 gram Tomato puree
- 33 grams White wine vinegar
- 50 gram Liquid smoke
- 400 grams Rapeseed oil
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