Adding wine to dry cured sausages
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Adding wine to dry cured sausages
Hello all,
For those that have added wine to their small casing dry cured sausages, I have a few questions.
How does wine affect the outcome, process, and results? Obviously wine is a liquid and adding too much would defeat the idea of a dry cured sausage. How much is enough, too little, and not enough.
Does Stan go over wine In his dry sausage book? If so can anyone point me in the right direction?
Thank you
For those that have added wine to their small casing dry cured sausages, I have a few questions.
How does wine affect the outcome, process, and results? Obviously wine is a liquid and adding too much would defeat the idea of a dry cured sausage. How much is enough, too little, and not enough.
Does Stan go over wine In his dry sausage book? If so can anyone point me in the right direction?
Thank you
Nick-
There is some info here: http://www.wedlinydomowe.pl/en/viewtopic.php?t=7283
Basicly a little goes a long way. Alcohol can denature proteins and the sausage will not bind and become crumbley.
There is some info here: http://www.wedlinydomowe.pl/en/viewtopic.php?t=7283
Basicly a little goes a long way. Alcohol can denature proteins and the sausage will not bind and become crumbley.
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- Frequent User
- Posts: 106
- Joined: Thu Apr 17, 2014 21:01
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I almost always add wine (my home made plonk) to Italian style salami. After a bit of experimentation with amounts, I use 25ml (1oz) per kilo of meat. Using more can affect the binding and the goal is to reduce water activity as fast as possible and dry the sausage. I don't believe any of Marianski's dry cured recipes list wine as an ingredient.
Last edited by redzed on Tue Feb 16, 2016 20:06, edited 1 time in total.
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- Frequent User
- Posts: 106
- Joined: Thu Apr 17, 2014 21:01
- Location: USA