Lucas Meatball & Grillstick Binder 5kg

Lucas Meatball/Grillstick Binder 20054291

RECIPE: Beef Meat (80vl) (mince 4.5mm) Lucas Meatball/Grillstick Binder Mix 20054291 Cold Water

Total Method A – using a mixer % 83.0 lb 8 8.0 0 9.0 100 1. Mince the meat and place in mixer. 0 10 2. Add the mix and mix well, to evenly distribute. 3. Gradually add water and mix in until absorbed. oz 5 Kgs 3.77 13 0.360 14 0 0.41 4.54 4. Re-mince through a 5mm or 8mm plate to achieve the desired texture. Note: ∑ Temperature after processing should not exceed 5°C

Method B – Using a Bowl Chopper 1. Roughly dice the meat and place in the bowl cutter. 2. On slow speed, sprinkle on the mix and chop until dispersed. 3. Gradually add half the water (iced cold water) and chop until absorbed. (This step can be carried out on a high speed to obtain a finer texture if desired). 4. On Slow speed, add the balance of the water and chop until desired texture is obtained. Form meatballs into desired weight (10-30g) For grill sticks follow either method A or B and form into grill sticks. Can be used with Beef, Pork and Lamb.