Johnsonville® Skinless Pork and Beef Wieners 5:1 (100224)
Pork and Beef Wieners (5:1) are a skinless product. There are about five links per pound and each link is approximately 6 inches long. This is a fully cooked product. This product is packaged in (2) 5 pound resealable bags and frozen.
Product Information
Product Code: 100224
Package UPC: 077782016659
Case UPC: 10077782016656
Product Weight: 3 oz.
Pieces per package: 25
Case Pack: (2) 5 lb. bags
Case Weight: 10 lbs.
Case Dimensions: L 13.62 x W 11.44 x H 4.5
Case Cube: 0.406
Case Pallet: 18 x 11
Allergen:
Nutritional Information
Serving Size: 1 link (91g)
Servings Per Container: About 25
Calories: 290
Calories from Fat: 230
Total Fat: 25g
39%
Saturated Fat: 9g
44%
Cholesterol: 55mg
18%
Sodium: 840mg
35%
Total Carbohydrates: 3g
1%
Protein: 11g
Calcium % Daily Value: 2%
Iron % Daily Value: 2%
Pork , Water, Beef and less than 2% of the following: Salt, Corn Syrup, Spices, Potassium and Sodium Lactate, Soy Protein Concentrate, Dextrose, Sodium Phosphate, Monosodium Glutamate, Paprika, Sodium Diacetate, Sodium Caseinate, Sodium Erythorbate,Sodium Nitrite.
Product Information
Cooking Directions
Cooking times may vary. All times based upon fully thawed product unless otherwise noted. Serving and holding temp should be minimum 140°F.
flat top grill
Place thawed links onto a 350°F grill. Pour 1/2 cup of water over links. Cover with lid. Grill for 2-1/2 minutes, then remove lid. Turn links, pour 1/2 cup of water over links. Cover, then grill additional 2-1/2 minutes.
roller grill
Roller grill setting should be at 6-1/2 (to equal approximately 185°F grill temp). Links will take 20-25 minutes to reach internal temperature of 140°F (frozen links about one hour). Once links are heated, turn down to about 160°F grill temp to hold. Do not hold product for more than 3 hours.
steamer cart
Place links in a pan with a false bottom. Place pan into pre-heated steamer, on high (212°F water temp) for 30-35 minutes, or until 140°F internal temp is reached. Turn unit down to medium or hold (145°F to 165°F water temp). Hold no longer than 4 hours.