Dutch Rookworst Recipe

[crustyo44]

Hi Dan,
Yes, that is correct!!. Polish manufacturers are fairly sh----ng their pants I was told. They have to change their manufacturing process completely at great cost.
Smoke flavour or liquid smoke will only be allowed.
Nothing is adopted yet but it's in the process of becoming law eventually.
Brussels rules the World.
Cheers Mate,
Jan.

[wheels]

This is the first I've heard of this. Have you any links to draft regulations/papers etc?

Phil

[crustyo44]

Hi Phil,
I post the link shortly.

Polish smoked sausage threatened by new EU rules?
31st December 2013
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Polish smoked sausage may be a thing of a past, as new research shows that Polish producers are having trouble complying with EU regulations on smoked substances in foodstuffs.

The new rules are set to be in place in September 2014. Polish producers are wary that restrictions on wood-smoking foods, such as sausage or hams, may mean they might have to stop production altogether.

At least 150 producers out of around 2,000 are at risk, estimates Witold Choiński, Chariman of the Board at the Polish Meat Assocation (Związek 'Polskie Mięso').
“We have tested our products for smoked substances, and we already know that some of them do not meet [the EU's] regulations on benzo(a)piren,” says Waldemar Kluska, director of Taurus, a processed meat producer.
“Products now can contain 5.0 micrograms per kilogram, while from September 2014 that will become 2.0 micrograms,” Mr Kluska adds, saying that he will have to change production or close down operations – not good news for the 70 people he employs.
Producers complain that there were no consultations on minimum amounts of smoked substances in the production of traditional smoking. They hope that regional and traditional products will get 'special treatment' when the new regulation takes effect.



Poland A.M.

[crustyo44]

http://www.wbj.pl/article-64701-polish- ... ml?typ=pam

Phil, this is the link.
It is being played down a bit but it is even going to affect small scale salmon smokers in the UK according to my source in EU.
Cheers,
Jan.

[wheels]

In order to leave this thread for the discussion about Rookwurst. I have created a new thread, and have replied regarding the EU rules on a new thread, here:

viewtopic.php?f=9&t=11755&p=99496

Phil

[culinairezaken]

somewhere in this tread i saw a wuestion about consistency of the sausage.

rookworst is a pork (there are beef versions though) sausage with a fine consistency which is quite fat. the skin has a "snap" when you bite through it. the colour is golden-brown (not too dark). flavour is quite mild with nutmegg (or mace while it doesn't affect the colour), white pepper and a little coriander.

[hnblarms]

I guess some of my confusion is "gelromix" what is it? A lot of the recipes call for it. If its just a spice group does anyone know what it is? I don't have access to it in the states and cant find it. Thanks for any help.

Cheers

[DanMcG]

I don't think I've ever seen "gelromix" before in a recipe, could you give a link to one?

[wheels]

FWIW, here's what Google turns up:

http://www.verstegen.nl/nl/professional ... e/gelromix

Phil

[DanMcG]

This is the recipe posted at the beginning of this thread and it's very good.

Hi Dan,
I followed Culinairezaken's recipe but as I work in Kgs my spice is as for one Kg. Salt 15g.
Nutmeg 1tsp.
Ginger 1/2 tsp.
Chili 1/4 tsp.
Ground corriander 1 tsp.
Pepper white 1/2 tsp.
Clove 1/4 tsp.
Sugar 1/2 tsp.
Compensate for the amount of salt in your cure if you want to keep the salt at about 15 g.
I used oak and cold smoked for about 12 hrs. and boiled them to internal of 68 deg C.
Meat lean pork with 30 % back and belly fat.

[wheels]

I imagine that "gelromix" is a commercial mix that's somewhat similar to the spicing of the recipe above?

Phil

[badjak]

I haven't heard of gelromix as such, but i will hazard a quess:
GElderse ROokworst MIX
The first part is a reference to one of the provinces in the Netherlands (gelderland), famous for its type of rookworst.
To me that is a different type of rookworst than the "hema" rookworst, a bit coarser, less salty and to my tastebuds, tastier.
I hope culinaire zaken pipes in as he is a lot more knowledgable than me!

[hnblarms]

@Danmcg how many pounds is that spice group for? thanks again for any and all help.

[DanMcG]

That is for 1 Kg which is 2.2 US pounds.

[DanMcG]

Made up a batch of my interpretation of rookworst a couple weekends ago and thought I'd share a pic.
came out darn good, although after the warm smoking the skins were sort of dry and tough... I'm thinking the low RH did them in. was around 20% that day. any thoughts?