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.
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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.
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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
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Posts: 61
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.
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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: 61
Joined: Tue Mar 05, 2019 1:48 pm


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