Very low ph sobrasada after 2 days using t-spx
Re: Very low ph sobrasada after 2 days using t-spx
Biggame, can you post the whole recipe you used? 500g of paste added to what amount of meat?
Re: Very low ph sobrasada after 2 days using t-spx
Yes, that would be 500g per 1 kg of meat. So it was 500 butt, 500 fatback and 500 paste. I will post the whole thing tomorrow.
Re: Very low ph sobrasada after 2 days using t-spx
Craft Butchers Pantry sells a hot and mild pepper paste that contains only pepper paste and a little salt. Then the sealed cans are pasteurized for shelf stability...
Sweet:
Imepa/Marinella Brand Sweet Calabrian Pepper Paste (bulk 800g can)
Hot:
Imepa/Marinella Brand Hot Pepper Paste (bulk 800g can)
Sweet:
Imepa/Marinella Brand Sweet Calabrian Pepper Paste (bulk 800g can)
Hot:
Imepa/Marinella Brand Hot Pepper Paste (bulk 800g can)
Re: Very low ph sobrasada after 2 days using t-spx
There's excellent advice on using pepper pastes and paprika when you click on those links to the CBP.