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Ian
I have copied and pasted your final blend. Is this correct?
You have Parsley in @ 1.5 grms and in the blend @ 9 grms.
Is this the way you used it?
Dying to try this blend out but really want to get it right.

John




705gms pork shoulder
195 gms fat pork belly
45 gms rusk
45 gms water
28 gms spice mix
1� gms chopped fresh parsley (= 1� tsp)

----200 gms Seasoning----
105 g Salt
2 teaspoon dextrose
4 teaspoon ground black pepper
4 teaspoon ground white pepper
1/4 teaspoon cayenne
5 teaspoon ground coriander
4 teaspoon ground nutmeg
2 teaspoon ground mace
4 tablespoon rubbed sage
1 1/2 tablespoon dried thyme
9 gms parsley; finely chopped

Hi John...

johnfb wrote:Ian
I have copied and pasted your final blend. Is this correct?
You have Parsley in @ 1.5 grms and in the blend @ 9 grms.
Is this the way you used it?

Ah... this is my fault because I recalculated Oddley's recipe and then modified it so as not to try to add fresh parsley to the dried ingredients and then try to keep them.

SO I think it's safe to assume that dried parsley is going to be of the same density as most of the other herbs, ie 1.2 gms per tsp. So if using dried parsley as Oddley intended, you would use 3 tsp in the mix. If - like me you think dried parsley tastes of nothing much, and would prefer to use it fresh, then you would need to use 9 gms (or 3 tbs) only IF you were making enought sausages to use the 200+ gms mix that I show.

I think that perhaps I should lay this out differently, showing EITHER chopped fresh parsley added separately at about 1.6% OR dried parsley ground in with the other herbs, as Oddley originally suggested.

I'm glad you came back, because it allows me to do a second report. We had another 3 patties (I lied about them being in the Freezer, SWMBO kept some back for tonight) between us, and the 24 hour aging had definitely changed the flavour profile. The pepper was slightly more forward - not so much so that I'd want to reduce the quantity, and the remaining herbs/spices had blended and calmed.

johnfb wrote:Dying to try this blend out but really want to get it right.

I'd not fret about 1� tsp of parsley one way or another when mixed with 2 lbs of meats, if I were you.

I'll go back and edit my previous post to make it clearer. Thanks for bringing this to my attention.

Thanks Ian

Ian
as I read Oddley�s recipe it calls for 10% each water & rusk of the meat weight. In the batch you made, you appear to have used 5% - meat weight being 705 + 195=900 gm so at 10%: 90 gm rusk & 90 ml water. Am I missing something?
You did say �The meat was very sticky at this stage�!
Graham.

I recently made some cumberlands and they were overly peppery. When making cumberlands, should they be made using coarse black pepper instead of finely ground black pepper.

If I used the amount for coarse black pepper and used fine, would that make a big difference?

What should be used?

Coarse Black Pepper should be used, fine black would be overpowering, raw in flavour & dark in colour


Regards
Sausagemaker

sausagemaker wrote:Coarse Black Pepper should be used, fine black would be overpowering, raw in flavour & dark in colour


Regards
Sausagemaker

Thanks for that. It will make a huge difference as yes it was overpowering and it also made the sausage very dark in colour.

Do you recommend using the same coarse WHITE pepper or is finely ground white pepper fine here?

Cheers

White is finely ground

Regards
Sausagemaker

Thanks for the recipe, Oddley, I'll give it a bash this weekend.

Sorry to be dim, but could I ask you to re-do the quantities in grams, please? Not sure what to base the percentages on.

A beginner's thanks.

Many thanks, let you know how it goes.

Made yesterday and just had 'em for tea. Quite simply the best English banger I have ever made. Thanks so much, Oddley.

I wish I knew why these are so good. If I knew, I'd apply it to other recipes. Any ideas? Thanks again.

William2685 wrote:
I wish I knew why these are so good.

Because Oddley knows his stuff...



Dave