Fermented Snack Sticks

Recipes for all sausages

Re: Fermented Snack Sticks

Postby wheels » Fri Feb 24, 2017 4:08 pm

That's some quality cocoa powder there.
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Re: Fermented Snack Sticks

Postby NCPaul » Thu Jun 22, 2017 11:03 am

Lap Chong


Pork shoulder and jowl fat (~ 75/25). 1000 g

Ground course

Salt 10 g
Cure # 1 2.5 g
Brown sugar 20 g
Soy sauce 90 g
Sherry 25 g
Dextrose 3 g
Cinnamon 2 g
Black pepper 2 g
Monosodium glutamate 2 g
F-LC culture 0.4 g

pH initial = 5.25
pH 30 hrs. = 5.2

Weight

Initial 656 g 287 g
168 hrs. 414 g (37%). 188 g (34.5 %)
252 hrs. 373 g (43.1%) 168 g ((41.5 %)

These are used in small bits in Chinese cooking but I like them as is. The fermentation was done only for a day as the soy sauce used had already dropped the pH. The cinnamon makes these delightful.

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Re: Fermented Snack Sticks

Postby ped » Thu Jun 22, 2017 2:11 pm

does MSG need to be used NCPaul ?
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Re: Fermented Snack Sticks

Postby NCPaul » Thu Jun 22, 2017 3:19 pm

I'm sure you can omit it. Part of the beauty of making this yourself. Next time I may try using some Sichuan peppercorns. :D
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Re: Fermented Snack Sticks

Postby Snags » Fri Jun 23, 2017 1:00 am

ped wrote:does MSG need to be used NCPaul ?

dont be scared of msg its pretty natural and gets a bad wrap theres heaps in parmesan cheese and mothers milk and yet no one complains about it
yet to take the plunge still researching
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Re: Fermented Snack Sticks

Postby ped » Fri Jun 23, 2017 8:07 am

I agree, my wife claims some sort of reaction to it so I was just curious as to how essential it is, presumably it adds a little umami?
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Re: Fermented Snack Sticks

Postby NCPaul » Fri Jul 28, 2017 11:33 am

Coffee Rub Snacksticks

I'm not sure how barbecue rubs containing coffee got started; they seem to be used on beef more often than not. Meathead Goldwyn gives one for "Cowboy Java Rub" that has equal parts coffee and brown sugar with black pepper and a pinch of cinnamon. The one I used is typical, I'm not even sure where I found it. Tasting the rub, the coffee is in the background and the smoked paprika and New Mexico chili are front and center. The rub overall has a well balanced taste. I used it with a 50/50 mix of pork shoulder and beef chuck roast. To make a snack stick out of it, I increased the salt level, added cure #1, and gave it a starter culture with dextrose.

Pork shoulder w/ fat 500 g
Beef chuck roast 500 g

Coffee fine ground espresso. 1 T. 5.3 g
Cumin 1/2 t. 1.4 g
Smoked paprika 1 T. 8.8 g
Garlic powder 1/2 t. 2.5 g
Brown sugar 1 1/2 t 7.6 g
New Mexico chili 1 1/2 t 5.0 g
Coriander 1/4 t. 0.6 g
Salt 1 T 15.8 g
Black pepper 1/2 t 1.4 g

Cure #1 2.4 g
Salt 6.2 g
Dextrose 3 g
SafePro F-LC 0.75 g

Cold smoked 9 hrs.

pH (24 hrs.) = 5.1

Lamb casing 694 g initial. 422 g (39.2 %) 168 hrs. 374 g (46.1 %) 244 hrs.
Synthetic. 285 g initial. 186 g (34.7 %) 168 hrs. 161 g (43.5 %) 244 hrs.

Coffee used and rub blend

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Finished stick

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Taste result - so so. Good in a fermented salty meat way, but the bold tastes in the rub have gone into the background. Coffee taste has vanished. My co-worker said I have graded these harshly when compared to what is commonly sold. I'll have to revisit these at a later date. Again I'm glad to have been working with small amounts and a short time.
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Re: Fermented Snack Sticks

Postby RodinBangkok » Fri Jul 28, 2017 12:28 pm

I've never used coffee in sausage, but have baked with it and have found that using instant versus grounds will give you a better punch in flavor. I also punch the spice quantities up quite a bit when dealing with chili, I use a very very hot dried Thai chili powder and Ancho for that deep mild chili flavor. I cook a paste of ancho/hot thai and use it a lot as the quantities of the dry ancho in a formulation can give it a mild saw dust type texture in the background.
I've found that the Thai's use pastes a lot instead of dry blends and took off in that direction after being here a few years, they seem to blend in a lot better in the final dish your cooking.

I always soak or steep my spices/pastes in just enough water or other liquids the formulation calls for to hydrate.

Was brought up doing that, as it allow for a more even mix and seems to help absorption....but who knows.
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Re: Fermented Snack Sticks

Postby NCPaul » Fri Jul 28, 2017 1:44 pm

Thanks Rod, I'll try that in the next batch. :D
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Re: Fermented Snack Sticks

Postby NCPaul » Fri Sep 08, 2017 4:57 pm

Chipotle with Cherries

Pork shoulder w/ back fat 75/25 1 Kg
Cherries 100 g
(Prepared by soaking 75 g of dried cherries in 75 g of brandy)

Ground through course plate then mixed with

Drained brandy 50 g
Salt 23 g
Cure #1 2.5 g
Black pepper 3 g
Dextrose 3 g
Brown sugar 3 g
Ground chipotle chili 5 g
Garlic powder 2.5 g
Red pepper flakes 2.5 g

Added last:
SafePro F-LC 0.75 g

Cold smoked 8 hrs.

pH (40 hrs. at 72F) = 4.85

0 hrs. 1328 g
168 hrs. 893 g (32.8 %)
240 hrs. 819 g (38.3 %)
276 hrs. 786 g (40.8 %)

Image

Using both chipotle and red pepper flakes breaks up the heat, initial heat and smoke from the chipotle then heat after chewing from the red pepper flakes. These could be made much hotter but I like them about here.
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