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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