Hello everyone,
I would appreciate to know if anyone out there has experimented with liquorish powder in a dry cure or even in a brine. I am thinking in Bacon both back and streakl.
I have been given a pot of liquorish powder which is incredibly powerful stuff but amazing flavor. Thoughts please
liquorish powder
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liquorish powder
by Greyham » Sun Apr 14, 2013 3:39 pm
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Re: liquorish powder
by vagreys » Mon Apr 15, 2013 5:37 am
Are we talking about licorice root powder or something else altogether?
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Re: liquorish powder
by Greyham » Mon Apr 15, 2013 8:16 am
Hello,
This powder is pure liquorish root yes, that has been dried and powdered. The power of it is incredible. If you open up and taste raw mollases you weould get a faint smell of liquorish too. Im off too butchery soon to bone out a pig. going to cure a small piece of belly in a new cure utilising this powder. shall lwt you know
This powder is pure liquorish root yes, that has been dried and powdered. The power of it is incredible. If you open up and taste raw mollases you weould get a faint smell of liquorish too. Im off too butchery soon to bone out a pig. going to cure a small piece of belly in a new cure utilising this powder. shall lwt you know
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Re: liquorish powder
by captain wassname » Mon Apr 15, 2013 11:21 am
Sounds interesting.What sort of percentage were you thinking about? I used chocolate in sausage at 0.25%could have used a bit more.
Jim
Jim
now merely fat
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