I`m diggin it. But not ready to try that method yetBob K wrote: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.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 ?
Stephan or Redzed can definitely elaborate on the reasons
Philip, you can read about additives here: https://www.meatsandsausages.com/sausag ... /additives
Orange and Fennel Salami
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Philip Anthony
Hi Bob,Bob K wrote: Hint: use orange extract at the rate of .15% by weight
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.
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.
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.
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Re: Orange and Fennel Salami
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
Bill
Re: Orange and Fennel Salami
Not a problem Bill
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Re: Orange and Fennel Salami
Thanks for the reply Bob the dog has shown some improvement so I'm hopeful.
Re: Orange and Fennel Salami
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
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
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
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
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