Swing Swang wrote:Thanks Phil - I'll look at the labels when I'm next on the continent (but that won't be until the Spring)
Just as an aside on labelling - I noticed that in France last week that a lot of the artisan sausages had the traditional saltpetre/sodium nitrate on the labels rather than potassium nitrate/nitrite.
NCPaul wrote:You might try salting the meat the night before grinding.
wheels wrote:Higher fat content? Insufficient mixing?
Phil
wheels wrote:Swing Swang wrote:Thanks Phil - I'll look at the labels when I'm next on the continent (but that won't be until the Spring)
I assume that they're using nitrate rather than nitrite?
Phil
Swing Swang wrote:Over the last couple of years I've noticed that some of my chourico cook differently from others, there seems to be no distinct pattern,
but certainly my rustic/chunky hand cut chourico always cooked ( by which I mean roasted/poached/fried etc) absolutely beautifully,
whereas my ground meat versions to otherwise similar recipes often develop a slightly grainy texture with all the cooking methods that I use
but otherwise eat beautifully in their uncooked state. I'm guessing that this is down to the fat rendering out of the products differently, but as it doesn't happen with similarly ground commercial products there must be a way round this. Any ideas?
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