Five Star Pork Pie Seasoning With Cure

Five Star Pork Pie Seasoning With Cure

Each Five Star Pork Pie Seasoning 283g Sachet produces 20lb of meat. This is an easy and simple seasoning to use that already contains cure and creates a great flavour. This Pork Pie Seasoning with Cure is supplied as a split pack where both packs must be used in the below recipe in a 1:1 ratio. Please ensure that the seasoning and cure packs are mixed together evenly before you start to add to the meat.

Features:

• 283g per sachet

Instructions:

Mincer

1. Place the minced meat into a mixing bowl, add the rusk and seasoning. Mix well.
2. Gradually start to add the cold water. Mix until fully absorbed and the texture is right for you.
3. Leave to cure for 1 hour at room temperature; fill into pie shells as required.

Bowl Cutter

1. Place the meat into the bowl cutter, add the rusk and seasoning. Chop on a slow speed.
2. Gradually start to add the cold water. Mix until fully absorbed and the texture is right for you.
3. Fill into pie shells and allow 1 hour to cure before cooking.

Please Note: If baking, the pies should be baked at 400oF (200oC) to an internal temperature of 160oF (72oC)

Ingredients: Salt, Rusk ((Prepared from: Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Salt, Raising Agent E503)), Flavour Enhancer (E621), Stabiliser (E451), Flavouring, Wheat Flour (Calcium Carbonate, Iron, Niacin, Thiamin), Spice Extracts, Preservative (E250), Humectant (E1520)

Allergens: Gluten (Wheat)

Usage Table:

*Pork Pie Seasonings with Cure are supplied as Split Packs. Both packs must be used in the above recipe mixed together in a 1:1 ratio, Spice Pack:Cure Pack. Please ensure that the seasoning and the cure pack are mixed together evenly, before adding to the meat.

You can simply call us on 01530 411275 between 9.00am - 5.00pm Monday - Friday or email us at customerservices@butchers-sundries.com where we are here to answer any questions you may have. We have a team of highly skilled customer service advisors and even ex butchers here to give you the correct and best advice.