Homemade Sausage Making

That would eliminate the alcohol problem, as far as the flavor I have no idea. The only way to find out is to try it.

jym571 wrote: ↑

Tue May 10, 2022 19:17

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

Alcohol can not only affect the bind, but it's also an antimicrobial and may kill some of the bacteria. Having said that, many traditional French recipes have alcohol in them, not only for the flavour, but also as a safety step to stop unwanted bacteria from growing. If you use a small amount it should work. Measure the pH of the meat before adding any ingredients, measure again just before stuffing and during the fermentation process. Let us know how the results.

The last time I made this salami I used a commercially prepared orange zest powder, 2g/kg. It was OK, but with a slight bitterness and less nose than my own zest.