Stevia

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Stevia

Postby quietwatersfarm » Thu Mar 20, 2014 8:08 am

Has anyone used Stevia yet for curing instead of sugar?
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Re: Stevia

Postby Dogfish » Sat Mar 22, 2014 2:20 am

Pretty sure it doesn't ferment. Xylitol isn't supposed to but I had some alcoholize on me once.
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Re: Stevia

Postby wheels » Sat Mar 22, 2014 7:03 pm

I've heard that it can have a bitter aftertaste.

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Re: Stevia

Postby quietwatersfarm » Sat Mar 22, 2014 7:17 pm

is that when cooked Phil?
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Re: Stevia

Postby wheels » Sat Mar 22, 2014 7:52 pm

I don't know. My kids used Truvia and said it tasted awful. There's also quite a lot of references to a bitter taste with stevia (as against the processed form ).

There's a bit about it here:

http://www.getprograde.com/truth-about-stevia.html

...and a quick Google will produce lots more.

Would it have the same 'physical effect' on the meat as sugar?

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Re: Stevia

Postby quietwatersfarm » Sat Mar 22, 2014 9:37 pm

In terms of physical effect - I just dont know.

Adding sweetness and balancing flavour/counterbalancing salt etc is what I am experimenting with.

Will be interesting to see, put some bacon down today and doing some ham tomorrow :)

Nothing ventured etc
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Re: Stevia

Postby wheels » Sun Mar 23, 2014 12:13 am

It's certainly worth doing. What form of Stevia are you using.

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Re: Stevia

Postby quietwatersfarm » Sun Mar 23, 2014 2:27 am

I have pure straight organic Stevia (powdered) and I have an 85% mix (with a carrier maltodex). trying them both out.

Bob del G has suggested heating some in lard to see how it behaves so I am trying that too.
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Re: Stevia

Postby wheels » Sun Mar 23, 2014 6:10 pm

I understand, from elsewhere, that you're looking to less refined sugars. How less refined is the powdered form of Stevia, than say granulated sugar from either beet or cane?

I assume that you want to maintain a neutral flavour, ruling out honey, molasses etc for the purpose you have in mind?

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Re: Stevia

Postby quietwatersfarm » Sun Mar 23, 2014 6:20 pm

Its a long term thing.

Looking at less refined sugars that may have a role in some of my recipes. I like the thought of using things that are generally nearer to a 'raw' product.

Using a lot of honey, maple syrup, molasses, beetroot, agave etc to find routes to sweetness.

Also we can grow Stevia quite successfully here which has potential benefits.

I find Honey and maple syrup are not ideal with curing as they seem to 'block' the meat a bit.
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Re: Stevia

Postby BriCan » Sun Mar 23, 2014 6:25 pm

quietwatersfarm wrote:I find Honey and maple syrup are not ideal with curing as they seem to 'block' the meat a bit.


In this are we talking about the meat flavour ??
But what do I know
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Re: Stevia

Postby quietwatersfarm » Sun Mar 23, 2014 6:43 pm

Oh no! More the consistency Robert, I find they work well in brines when they are part of the 'tea' but when dry curing I find they seem to hinder things a bit (as well as being seriously messy).

We have used an all natural dried honey, and as you know the maple sugar is a winner! - they both seem to be 'drawn in' better than the syrup which seals the surface more.
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Re: Stevia

Postby wheels » Sun Mar 23, 2014 8:23 pm

quietwatersfarm wrote:Also we can grow Stevia quite successfully here which has potential benefits.


Ah, I didn't realise that. In that case it's an excellent idea, if it's at all possible.

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