Do Cures effect or impart a flavor?

Air dried cured Meat Techniques

Do Cures effect or impart a flavor?

Postby MarkD51 » Mon Dec 10, 2018 9:22 pm

My questions are in regards to remembering the old school Italians making and air curing a basic air dried-cured Italian Sausage.

I witnessed such being made a good number of times in my past, very simple minimal recipes, basically all I ever seen them use, was Salt, Pepper, Fennel, and maybe Hot Pepper for a Hot Sausage, nothing more.

Then prick, tie up, hang in some cool/cold ventilated part of the "Bash-A Ment", tend to, and basically wait 4-6 weeks.

I know you folks in the wise here would say this could be a quite dangerous method, hit or miss dependent upon a number of factors. But probably one way of how it was commonly done in the distant past, there were no other methods, or products.

So, may I ask this:

I'd assume the correct, and safer way would be to include a cure in such recipes, likely #1 Cure in the required amount? Does such Cures impart their own characteristic flavor quality which may or can change the flavor character of such a basic air dried Sausage which I'm seeking to replicate?

Thanks folks!
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Re: Do Cures effect or impart a flavor?

Postby NCPaul » Tue Dec 11, 2018 11:50 am

Use cure #2 when making air dried salami along with a fermentation culture. There is a strange myth that the way you describe produces a superior product, I don't believe it does, they're just extra happy they didn't kill themselves.
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Re: Do Cures effect or impart a flavor?

Postby vinner » Tue Dec 11, 2018 6:30 pm

Most cures use salt as the primary carrying agent to allow the nitrates/nitrites to evenly distribute through the meat you will be aging. but the percentage of cure you will be using (if done correctly) will not be adding appreciably more salt to the product, so should not alter the taste. The cures will alter the color in the sense that it will keep your final product the beautiful red that the myosin in the meat starts out with.

Be sure to use the correct cure (#1 for shorter aging times and #2 for longer times). That way you will live to taste more dried products!!!!
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