Help with fresh Dill

Producing herbs, spices and vegetable matter

Help with fresh Dill

Postby ahm Fae glasgow » Fri Jun 07, 2019 7:57 pm

Okay so slightly off topic. I am trying to create a dill flavoured bacon and need some direction. How do I attain the most flavour from fresh? do I use diced plant stem/leaf and chop them like I would rosemary and thyme, or do I use the flower/seed crushed? help in achieving the most flavour will be greatly appreciated.
I'm Too cheap to buy store made sausages, but spent way too much on equipment.
ahm Fae glasgow
Registered Member
 
Posts: 57
Joined: Tue Mar 05, 2019 1:48 pm

Re: Help with fresh Dill

Postby NCPaul » Sat Jun 08, 2019 1:29 pm

I think most of the flavor is in the fronds. Let us know how this comes out; it's an unusual thing.
Fashionably late will be stylishly hungry.
NCPaul
Global Moderator
 
Posts: 2703
Joined: Thu Oct 01, 2009 12:58 am
Location: North Carolina

Re: Help with fresh Dill

Postby ahm Fae glasgow » Sat Jun 08, 2019 3:28 pm

Yes, fresh seems to carry the most flavour in the fronds from what I am reading. The seeds apparently as a spice/rub do have flavor but not as robust. I wonder if a small injection of pickle brine would give it a boost during curing and then when done, coating with either fresh, or a spice/rub and then wrapping in cling film for a few days would penetrate deeper. I plan to finish with about 4hrs cold smoke using apple wood.
I'm Too cheap to buy store made sausages, but spent way too much on equipment.
ahm Fae glasgow
Registered Member
 
Posts: 57
Joined: Tue Mar 05, 2019 1:48 pm

Re: Help with fresh Dill

Postby NCPaul » Sat Jun 08, 2019 9:24 pm

I wouldn't use an acidic pickle brine until after the curing salt has cured the meat. The acid could cause the sodium nitrite to off gas.
Fashionably late will be stylishly hungry.
NCPaul
Global Moderator
 
Posts: 2703
Joined: Thu Oct 01, 2009 12:58 am
Location: North Carolina

Re: Help with fresh Dill

Postby ahm Fae glasgow » Sun Jun 09, 2019 9:26 pm

NCPaul wrote:I wouldn't use an acidic pickle brine until after the curing salt has cured the meat. The acid could cause the sodium nitrite to off gas.
Thanks I should have thought of that.
I'm Too cheap to buy store made sausages, but spent way too much on equipment.
ahm Fae glasgow
Registered Member
 
Posts: 57
Joined: Tue Mar 05, 2019 1:48 pm


Return to Grow your own

Who is online

Users browsing this forum: No registered users and 1 guest

cron