Consistency of Mortadella
Posted: Wed Sep 23, 2015 12:28 am
Hi Everyone,
I have found a few recipes in books and two similar ones on here that have I would like to tweak a little:
- viewtopic.php?f=1&t=211&hilit=chicken+liver
On this recipe I wondered if anyone might know if prague powder one is the equivalent of cure 1 on the sausagemaking.org website? Also if anyone has tried something similar and what you think about smoking them instead of boiling them?
- http://mattikaarts.com/blog/thai-smoked-sausage/
On this recipe I would like very much to aim for a similar consistency of mortadella or the weiner recipe above. I wondered if anyone might know the answer to this - I am under the impression that its to do with adding a dried binding of milk, how finely the meat is ground and how much its mixed for emulsification before stuffing. Any thoughts, experiences or recipes would be hugely appreciated.
Thank you,
Vanessa
I have found a few recipes in books and two similar ones on here that have I would like to tweak a little:
- viewtopic.php?f=1&t=211&hilit=chicken+liver
On this recipe I wondered if anyone might know if prague powder one is the equivalent of cure 1 on the sausagemaking.org website? Also if anyone has tried something similar and what you think about smoking them instead of boiling them?
- http://mattikaarts.com/blog/thai-smoked-sausage/
On this recipe I would like very much to aim for a similar consistency of mortadella or the weiner recipe above. I wondered if anyone might know the answer to this - I am under the impression that its to do with adding a dried binding of milk, how finely the meat is ground and how much its mixed for emulsification before stuffing. Any thoughts, experiences or recipes would be hugely appreciated.
Thank you,
Vanessa