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Posted: Thu Jun 28, 2018 16:51
by Saltedtyme30
Bob K wrote:
reddal wrote: Saltedtyme30 wrote:
I`m going to do this. May I ask why you ask for the cure # 2 and salt to the cubes meat and let rest rather than doing in one day ?
Its an old school method that may stem from using salt peter (nitrate) as a curing agent. Its to improve the flavor and color. In my opinion it also makes for a better texture as the meat is firmer and grinds more consistently.

Stephan or Redzed can definitely elaborate on the reasons :mrgreen:

Philip, you can read about additives here: https://www.meatsandsausages.com/sausag ... /additives
I`m diggin it. But not ready to try that method yet

Posted: Thu Oct 25, 2018 15:14
by jcflorida
Bob,

Thanks for the quick reply.

I'm going to give redzed's orange fennel salami a go in a few weeks when the oranges are ripe enough to make the zest. I'll use pork boston butt for the pork.

Posted: Thu Oct 25, 2018 15:53
by Bob K
Orange fennel salami. Hint: use orange extract at the rate of .15% by weight or about 1/2 teaspoon to 5-6 lbs mince. Unless you like chewing on dried orange peel - same texture as sawdust :mrgreen: :shock: :mrgreen: :mrgreen: :grin: :grin: :grin:

P.S. It's a really unique great tasting sausage!!

Posted: Thu Oct 25, 2018 17:15
by jcflorida
Bob K wrote: Hint: use orange extract at the rate of .15% by weight
Hi Bob,

Thanks for the hint.

I tried a small batch of redzed's orange fennel salami back in July (pic below). I followed redzed's recipe except:
- There are no oranges ripe in July so I used 0.1% orange extract instead of 0.3% zest.
- Black pepper instead of "mixed pepper"
- Ground ancho instead of "Mexican hot chile powder"

The salami was pretty good, but I guess I was expecting a more pronounced orange flavor.

Maybe I'll do 3 small batches next month: 0.15% extract, 0.25% extract and 0.3% zest

As an aside, any opinion of orange oil vs. extract? I have both for making orange Christmas cookies.

Image

Posted: Thu Oct 25, 2018 17:57
by Bob K
Oil vs Extract - I have only used the extract so Iduno
Black pepper vs mixed - really no difference - same plant different degrees of ripeness. You can find a more pronounced flavor in all colors. In other words can vary.
Ancho is rather mild, I like the heat so use 60K Cayenne most of the time.

If you let it dry longer, say down to 35-42% weight loss, the color and flavor will become more pronounced.

Image

Posted: Thu Oct 25, 2018 18:59
by jcflorida
Thanks again Bob,

My family won't touch anything with more than the mildest hot . . . thus the ancho.

Sausage was 35% weight loss.

What are the "orangish" colored particles in yours? I would have assumed orange zest.

Posted: Thu Oct 25, 2018 19:17
by Bob K
Good Eye. The orange color is annatto liquid I added to the mince to try to get a more orange color to the salami. Not quite. Picture of the orange colored mince on page 1 of this thread.

Posted: Thu Oct 25, 2018 20:06
by jcflorida
Orange color worked, or at least fooled me. :smile:

Posted: Mon Jan 21, 2019 21:58
by JasonB
Hey Redzed, do you think this recipe would work well in pepperettes? Use cure #1 instead of #2 due to fast curing time? What do you think?

Re: Orange and Fennel Salami

Posted: Fri Oct 25, 2019 19:15
by cathouse willy
I started making this recipe and got as far as cubing the meat and fat, adding the salt and cure #2 and resting it in the fridge for 48 hrs. I'm nursing a sick dog through what I fear may be her last days so the salami has to wait. I've vacuum bagged and froze the mixture,will the meat be ok to thaw and use at a later date? Thanks for your help
Bill

Re: Orange and Fennel Salami

Posted: Sat Oct 26, 2019 12:16
by Bob K
Not a problem Bill

Re: Orange and Fennel Salami

Posted: Sat Oct 26, 2019 17:33
by cathouse willy
Thanks for the reply Bob the dog has shown some improvement so I'm hopeful.

Re: Orange and Fennel Salami

Posted: Tue May 10, 2022 19:17
by jym571
Redzed


I want to make your recipe but it has been going around my head to substitute grand marnier for white wine I would appreciate your advice and opinion on the matter greetings thank you

Re: Orange and Fennel Salami

Posted: Wed May 11, 2022 12:42
by Bob K
With 40% alcohol (80 proof) you may have trouble denaturing the mince. Alcohol can reduce the bind by breaking down proteins.

Re: Orange and Fennel Salami

Posted: Wed May 11, 2022 15:19
by jym571
Bob
Bob, thanks for answering, ask if the grand marnier is boiled, we lose the alcohol and the aromas of the orange would be there, do you think it is viable as a salami, thanks, regards