Nutrition Information for Yachtwurst, with pistachio nuts, cooked
Yachtwurst, with pistachio nuts, cooked (usda#07930), nutrition information for yachtwurst, with pistachio nuts, cooked reviews.
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Nutrition facts, yachtwurst, with pistachio nuts, cooked, 1 serving 2 oz.
Meats and Sausages
Schinkenwurst (ham sausage).
Calories: 310
Servings: 10, prep time: 1 hour, cook time: 1.5 hours, ingredients per 1000g (1 kg) of meat, instructions.
- Cut lean pork (show meat) into 20 mm (3/4") pieces. Mix with 6 g of salt and 1 g of Cure #1. Pack tightly in container, cover with cloth and place in refrigerator for 48 hours.
- Grind remaining lean pork through 10 mm (3/8") plate.
- Grind pork belly through 10 mm (3/8") plate.
- Using food processor emulsify lean pork (300 g) and pork jowls or pork rich in connective tissue with half of water. Then add as follows: ground pork belly, remaining salt (12 g), cure #1 (1.5 g) and spices. Keep on slowly adding the remaining water as emulsifying process continues.
- In a bowl mix meat paste with diced cured lean pork.
- Stuff into beef bungs, beef middles or 75 mm cellulose or fibrous casings.
- Boil in water at 80° C (176° F) 90 minutes.
- Immerse for 10 minutes in cold water, dry briefly in air and refrigerate.
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Does anyone have a recipe for yachtwurst?
crustyo44 wrote: Cutlass, Google "hunters sausage" thats what jachtwurst actually is, although everybody that makes it adds their own spices to suit themselves. Good Luck, Jan.
crustyo44 wrote: Cutlass, Other members will advise you how to get this taste, I am only a beginner, although I have been making sausage and smoking food for many years, compared to all the brains on the forum I an still an apprentice. The sourish taste usually comes from the fermentation with certain ingredients. Good Luck, Jan.
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Yachtwurst, with pistachio nuts, cooked
Yachtwurst, with pistachio nuts, cooked Nutritional Values Per 100 Grams
Calories : 268 Protein : 14.8 grams Fat : 22.6 grams Carbohydrates : 1.4 grams Sugar : 0 grams Fiber : 0 grams
Vitamin A : 0 micrograms. USRDA: 0.00% Vitamin B6 : micrograms. USRDA: 0.00% Vitamin B12 : 0 micrograms. USRDA: 0.00% Vitamin C : 0 milligrams. USRDA: 0.00% Vitamin E : 0 milligrams. USRDA: 0.00% Folate : 0 micrograms. USRDA: 0.00% Niacin : 0 milligrams. USRDA: 0.00% Riboflavin : 0 milligrams. USRDA: 0.00% Thiamin : 0 milligrams. USRDA: 0.00% Calcium : 19 milligrams. USRDA: 1.58% Copper : 0 micrograms. USRDA: 0.00% Magnesium : 0 micrograms. USRDA: 0.00% Phosphorus : 0 micrograms. USRDA: 0.00% Selenium : 0 micrograms. USRDA: 0.00% Zinc : 0 micrograms. USRDA: 0.00% Iron : 1 milligrams.
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Yachtwurst, with pistachio nuts, cooked
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Yachtwurst, with pistachio nuts, cooked (USDA#07930) Serving Size: 1 serving 2 oz: Water: 58g: Calories: 268: ... Related Recipes slow cooked pork roast. pistachio ...
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Yachtwurst. SKU. u3130. Email to a Friend. Be the first to review this product . From $8.99. To $44.95. ... Recipes; COOKING TIPS. Sausage Handling & Storage; How to Cook
Nutrition Facts Yachtwurst, with pistachio nuts, cooked, 1 serving 2 oz. Protein (g) 8.29. Total lipid (fat) (g) 12.66. Carbohydrate, by difference (g)
Product Description. A marbled cold cut with a very distinctive appearance. Coarsely ground pork and beef is mixed with pieces of lean pork shoulder. Colorful pistachio nuts and smoked ham fat are added in. Flavorful spicing and garlic round out the exceptional flavor. A delicate smoke completes this special sausage.
Using food processor emulsify lean pork (300 g) and pork jowls or pork rich in connective tissue with half of water. Then add as follows: ground pork belly, remaining salt (12 g), cure #1 (1.5 g) and spices.
Jan. I am familiar with fermentation to acquire the sour lactic acid, but I do not think that is the case in yachtwurst as it is an emulsified sausage, so being as you can never have it above 46ish degrees or the fat will break I cannot see any fermentation taking place. I did some more research and I think they might put buttermilk in it.
Sausages and Luncheon Meats > Yachtwurst, with pistachio nuts, cooked > Nutritional Values Per 100 Grams
Carbohydrate Factor 3.87 Fat Factor 9.02 Protein Factor 4.27 Nitrogen to Protein Conversion Factor 6.25
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