Fermented Snack Sticks

Recipes for all sausages

Re: Fermented Snack Sticks

Postby wheels » Sun Dec 12, 2021 10:09 pm

Thank you NC Paul:
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Jeffrey Weiss fuet and a take on your cheese and Worcestershire sauce - Red Leicester and Henderson's relish.

Phil
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Re: Fermented Snack Sticks

Postby NCPaul » Mon Dec 13, 2021 12:00 pm

I love the local aspect you gave the sticks by using Red Leichester. :D I have more fun making sticks than full size salamis; they're great for testing new ideas quickly.
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Re: Fermented Snack Sticks

Postby wheels » Mon Dec 13, 2021 3:52 pm

Hendo's relish is only 70 miles away as is Worcester. My ratio of fat to pork was a little high and I'd grind on a #6 plate rather than the #8 that I used, next time. Our preference was for the fuet but that's maybe because the bind wasn't as good on the cheese ones.

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Re: Fermented Snack Sticks

Postby NCPaul » Wed Dec 15, 2021 12:28 pm

Droe Wors Type

This is my version of this famous snack stick; I have added cure #1 and both added a fermentation step and reduced the vinegar. Because the beef I used was so lean, I had to add some pork fat. The warm spices came through nicely and gave this snack stick a Christmas feel, which is good as they were made to be a present.

Lean beef 820 g
Pork back fat 100 g

Ground once through a course plate

Salt 21.2 g
Cure #1 2.1 g
Dextrose 2.8 g
Sugar 2 g
Black pepper 2 g
Coriander 4 g
Nutmeg 0.5 g
Cloves 0.3 g
SafePro F-LC 0.4 g
Apple cider vinegar 30 mL

Stuff into sheep casing

12/4 936 g

pH = 4.95 (44 hrs.)

12/9 (123 hrs.) 624 g (32.6 %)
12/12 (195 hrs.) 519 g (44.6 %)

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