Ranch Double Smoke Sausage Meal 1kg — Makes 13kg

Ranch Double Smoke is the one for people who want smoke without owning a smoker. The smoke flavour sits at 0.5% and carries the whole sausage, with a savoury, slightly sweet base underneath it. There's nothing spicy in it, so it reads as barbecue rather than heat.

It works with beef, pork and lamb, which makes it one of the more flexible blends in the range. One 1kg resealable pack seasons 10kg of meat and fat, giving you around 13kg of finished sausage.

Key features

• Makes around 13kg of finished sausage from one 1kg pack
• Real smoke flavour at 0.5%, no smoker needed
• Savoury barbecue character with no heat
• Suits beef, pork or lamb
• Resealable 1kg bag so you can do part batches
• Consistent result without weighing out individual spices

Best uses

• BBQ snags with a smokehouse flavour
• Breakfast sausages alongside bacon and eggs
• Sausage sizzles, fetes and club fundraisers
• Anyone who wants smoke but has no smoker
• Market stalls and small-scale production

How to use

1. Mince 10kg of beef, pork or lamb through a 6–8mm plate
2. Add the 1kg of Ranch Double Smoke meal
3. Add 2kg of iced water
4. Mix until the meat turns tacky and starts binding, around 2–3 minutes
5. Fill your casings without packing them tight, then twist into links
6. Chill thoroughly before cooking, packing or freezing

Storage & handling

• Keep the bag sealed somewhere cool and dry, out of direct sun
• Push the air out before resealing a part-used bag
• Keep your meat below 4°C from mincing through to filling
• Use clean gear so the smoke doesn't carry into your next batch

Specifications

SKU	04SM309
Content weight	1kg resealable pack
Vendor	Corona
Yield	Approximately 13kg finished sausage per 1kg pack
Mixing ratio	1kg meal : 2kg iced water : 10kg meat & fat
Flavour profile	Savoury smoke, barbecue style
Smoke flavour	0.5%
Ideal meats	Beef, pork or lamb
Casings	Hog or collagen, 28–32mm
Allergens	Contains soy. Contains sulphites at 10mg/kg or above.
Origin	Made in Australia from local and imported ingredients
Category	Sausage premix, smoked barbecue style
Intended users	Home butchers, professional butchers, meat processors
Applications	Fresh sausages for BBQ, frying and grilling

FAQs

How much sausage does one pack make?
One 1kg pack seasons 10kg of meat and fat plus 2kg of iced water, which gives you around 13kg of finished sausage.

Do I need a smoker?
No. That's the point of it. The smoke flavour is in the blend, so a normal BBQ or frypan gives you a smoked-tasting sausage.

Is there any heat in it?
No. It's savoury and smoky with nothing spicy about it, so it suits the whole table.

What meat works best?
Beef, pork and lamb all work. Beef gives the fullest flavour against the smoke; pork keeps it lighter.

Can I smoke them as well?
You can, and the flavours stack. Go gentler on the smoker than you would with an unseasoned sausage or it can get heavy.

Can I do a smaller batch?
Yes, keep the same 1:2:10 proportions. For a small run that's 250g of meal, 500g of iced water and 2.5kg of meat.

Does it contain allergens?
Yes. It contains vitamin E derived from soy, and sulphites at 10mg/kg or above. The full ingredient list is below.

Ingredients

Flour rice, Salt, Sugar, Hydrolyzed Vegetable Protein, Mineral Salt (451), Preservative (223), Flavour Enhancer (635), Vegetable Oil, Colour (160c), Spice Extract, Flavour (Smoke 0.5%), Vitamin E (derived from soy) (307b), Herb Extract.

Contains sulphite greater/equal to 10mg/kg. Made in Australia from local and imported ingredients.

04SM309

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