Advice on amount of garlic to steep in wine for salami
Advice on amount of garlic to steep in wine for salami
Can someone give me a ball park to work with here? How many crushed cloves of garlic (or grams) should I add the wine the night before to steep for inclusion in 1 kg. of salami mince the next day? Thanks in advance...I checked through the search engine here but could not find an answer. Much appreciated....
Re: Advice on amount of garlic to steep in wine for salami
Check out art of fermented sausage, alcohol spice guidlines are in there
Re: Advice on amount of garlic to steep in wine for salami
.4% per kg of meat of the alcohol spice mix. 90%/10% red wine to garlic. You should grab that book heaps awesome info..
Re: Advice on amount of garlic to steep in wine for salami
Thank you very much! I have the book but don't remember seeing it in there. I'll reread...thanks!!!
Re: Advice on amount of garlic to steep in wine for salami
If you are adding only garlic infused wine, then you have to use a larger amount of garlic, minimum 10g per kg of meat batter. Here you will have to experiment and settle on what you like. The taste of garlic is subjective and the strength varies in the type, variety and freshness of the garlic you are using. In dry cured products, I almost always use granulated garlic at 3g/kg.
Re: Advice on amount of garlic to steep in wine for salami
I can't thank you enough for sharing your knowledge here on this site redzed. Very informative post. And thank you for what you do here on this forum!