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Semi-cured sausage?
Posted:
Mon Oct 31, 2016 4:23 pm
by Fingers
Ok so after wondering for some time how is it that Chorizo is soft, I discover some is semi-cured!
One recipe for the cure was 2.3% salt and 0.25% cure#1 dry for 7-10 days then cook or freeze. Great, this is just what I have been looking for, if this is correct?
If so then I guess the same could be done with any fresh sausage, breakfast for eg or Cumberland. Has anyone tried this? I am guessing that most sausage could possibly benefit from a good old maturing for 7-10 days before cooking.
Re: Semi-cured sausage?
Posted:
Mon Oct 31, 2016 6:31 pm
by NCPaul
You can do this but that level of cure #1 and salt, which are necessary, will change the taste of fresh sausage quite a bit.
Re: Semi-cured sausage?
Posted:
Mon Oct 31, 2016 9:01 pm
by Fingers
Yes I would guess that the extra salt n cure would effect the flavour of, say Cumberland,
got to be worth a try though.
As cumberland is one of my favourites, I think I will, Has any one else?
Re: Semi-cured sausage?
Posted:
Mon Oct 31, 2016 10:56 pm
by wheels
I wouldn't dry a sausage with a filler in it like rusk or breadcrumb.
If you're asking if you can make a dry cured sausage using 2.3% salt and 0.25% Cure #1 and use the same spices as in a Cumberland, then yes, of course you can. Just adapt a Chorizo recipe (or similar).
Technically, it will no longer be a Cumberland sausage, but as long as you enjoy it, so what.
Phil
Re: Semi-cured sausage?
Posted:
Wed Nov 02, 2016 4:29 am
by BriCan
Fingers wrote:As cumberland is one of my favourites, I think I will, Has any one else?
If you really want to av a go use the following
Per 1000gm
0.90% Salt
0.25% Cure #1
0.152% Black pepper
0.152% White pepper
0.021% Cayenne pepper
0.155% Ground Coriander
0.155% Ground Nutmeg
0.078 Ground Mace
Pork shoulder 70/30
Course grind three times -- add spices and mix well then re-grind with medium plate
Stuff into 29mm/32mm hog casings
Re: Semi-cured sausage?
Posted:
Mon Nov 21, 2016 8:26 am
by Fingers
What might the max drying time be for these, semi cured chorizo using cure#1? I ask as I thought cure#2 was used for cured sausage so a longer curing time can be achieved.
After 6 days my semi cured chorizo has not firmed up anywhere near what I am wanting.
Re: Semi-cured sausage?
Posted:
Mon Nov 21, 2016 11:17 am
by NCPaul
I would use 2-3 weeks as a limit, but remember that temperature is a factor as well.
Re: Semi-cured sausage?
Posted:
Mon Nov 21, 2016 11:32 am
by Fingers
Ah champion thanks.
The temps at the mo have been well under 15deg, 1-4 deg over the last few days and certainly no chance of getting up over 15deg this side of March now. I think another 10 days would bring it to the sort of texture I am after.
Re: Semi-cured sausage?
Posted:
Thu Dec 08, 2016 8:17 am
by Fingers
Update
This semi cured chorizo did not turn out as I hoped. Gave it 2 weeks to where spots of white mold had just started to bloom. The flavour is too "cured meat", its a like eating big chunks of cured sausage, quite unpleasant to my taste. Very little chorizo flavour at all.
So, back to the drawing board with this one?
Salt---------------- 2.3%
Cure#1------------ 0.25
Sugar-------------- 0.30
Paprika------------ 3.15
Chilli powder----- 0.25
Fresh Garlic------ 1.00
Oregano ---------- 0.20
Dry white wine--- 2.50
Re: Semi-cured sausage?
Posted:
Thu Dec 08, 2016 1:48 pm
by NCPaul
You might want a bit less paprika or maybe split it between sweet and hot. I find making a paste with the cold wine makes it easier to mix with the mince.
Re: Semi-cured sausage?
Posted:
Thu Dec 08, 2016 4:31 pm
by wheels
I do a recipe with very similar ingredients, but no wine.
What paprika did you use?
Phil
Re: Semi-cured sausage?
Posted:
Thu Dec 08, 2016 5:33 pm
by Fingers
I used a mix of smoked and spanish, if anything I thought there was not enough, nowhere near enough. When frying there was not enough of the usual leaching out of the spice.
I recall a Rick Stein program where he watched a small Spanish manufacture mixing, there was tons of Paprika. Just dried garlic, salt and paprika, lots of each it looks.
http://www.dailymotion.com/video/x2svmdt starts at 28.25
You also don't seem to get that cured meat taste with chorzo..?? Notice also the texture, very loose and not looking overly cured at all.
Re: Semi-cured sausage?
Posted:
Thu Dec 08, 2016 9:36 pm
by wheels
Mmm... Odd.
I use the spanish smoked Pimentón de la Vera and don't use anywhere near the amount you did - I use 2%. Jeffrey Weiss, in what I consider the definitive guide to Spanish Charcuterie - 'Charcuteria - The Soul of Spain', quotes typical amounts of 2 - 2½%. It's difficult to judge from the Rick Stein programme as it's hard to see the quantity of meat. From the amount of salt, I'm guessing that it's a lot.
However, don't let that stop you - make it to your taste.
The texture of it sounds as if you didn't get a good bind. You need to mix it well to develop the myosin in the meat, or salt the meat overnight to achieve the same thing.
HTH
Phil
Re: Semi-cured sausage?
Posted:
Thu Dec 08, 2016 9:50 pm
by Fingers
I feel I mix it and knead it, but maybe not enough. Are you saying if its not kneaded enough it goes tuff?
Regardless, the amount of paprika at 2% would indicate more a problem with my situation. Geographically I am some way north of Spain. It might be as simple as that. When I made fresh chorizo along the same recipe there was way more "chorizo" taste. If that makes sense?
Re: Semi-cured sausage?
Posted:
Thu Dec 08, 2016 10:12 pm
by wheels
The bind is difficult to describe. It should be mixed until the meat mass is sticky and really sticks to your hand - we'd call it claggy around here!
It also seems to smell different - more like sausage than meat.
Phil