Thewitt wrote:With regards to spice levels in older recipes, I wonder if it's related to the quality of the meat.
I've noticed that here in Malaysia, the market meats have quite a strong odor to them, and I tend to need more spice to keep that odor from dominating the product.
Meat that has been grain fed prior to slaughter will have a different taste and odor when compared to meet that has gone straight from pasture to market.
wheels wrote:QWF, you asked about saltpetre and I'm sure you're correct that it contributes to the taste. Does the 178 mg/kg (PPM) allowed in the EU regs (178 PPM KNO3 is 150PPM expressed as NaNO3 as per the regs) give enough for flavour, or for adequate curing for that matter? Particularly if the bacterial action is poor and conversion to nitrite low. Is the flavour from the converted, or unconverted, saltpetre or both?
quietwatersfarm wrote:wheels wrote:QWF, you asked about saltpetre and I'm sure you're correct that it contributes to the taste. Does the 178 mg/kg (PPM) allowed in the EU regs (178 PPM KNO3 is 150PPM expressed as NaNO3 as per the regs) give enough for flavour, or for adequate curing for that matter? Particularly if the bacterial action is poor and conversion to nitrite low. Is the flavour from the converted, or unconverted, saltpetre or both?
this is pivotal.
genuinely not sure. I guess I have assumed flavour is mainly from unconverted saltpetre but now wondering why I have assumed that?!
Users browsing this forum: No registered users and 23 guests