zameluzza wrote:I will try to make Sopressata next, I will use the reipe from the book "CHARCUTERIE" ichael Ruhlman & Brian Polcyn
I hace q few questions, before I start...
zameluzza wrote:1.) it calles for 1 teaspoon of minced garlic... now is that dried garlic? I have read so many things on not to use fresh garlic in dried sausages.. so I guess it must be dry right??
Nope, it's garlic that's minced; ie garlic cloves that are flattened under a flat knife and just mashed up. As for fresh garlic and sausage the higher ups will tell you it cannot be done and you will poison every one .. doo icky.
My training is equivalent to CFIA
I make fresh bratwurst, pork (yes pork only, tought to me by my German sausage maker friend) 10 gm of salt to every Kg of meat, I use Nuernberger Roast Bratwurst seasoning at 9 gm per kg
26 lbs shoulder pork
120 gm salt
110 gm seasoning
3 large cloves garlic
2 large onions peeled and thinly sliced
I make these up and any I have left over I 'air dry' ... and yes it works. The trick (if that's what you call it) is to keep 'every thing' clean.
zameluzza wrote:I don't have dry garlic at home, would it be ok to mince it up and dry it in a dehidrator? and the use it?
No use fresh.
zameluzza wrote:2.) how do I press it so it gets flatter? do I press it when it incubates or when it hangs to dry?
If we are talking flat ..er like Lanjager ?? if so all I use is two pieces of 3/4 inch thick good one side plywood with plastic between the wood and meat. you are going to be making a sandwich, the plywood is the bread and the sausage is the filling. On top of this place four or six 8 x8 x16 concrete blocks, these act as your press ... leave for 24 hours then take out and hang and dry, placing strips of cardboard between the sausage so they do not touch as this 'will' create 'bad' mold.
zameluzza wrote:3.) to dry it would it be OK to use my cheese cave? right now it's about at 11 degree celcius and 75% humidity?
Should be alright, a little low on the temp ....18 would be ideal, if temp goes up to about 18 and humidity comes down to 70% will be fine. Check every day for hardness and when firm transfer to fridge.
HTH
Robert