johnsbrewhouse thanks and think fat the processor uses could have extra salt too. I will try cutting my seasoning back
In one of the livestreams, there was discussion on putting coriander in summer sausage?
More thoughts in this? Flavor profile? Reason to put in?
I add a little freshly ground coriander to my Summer sausage (1 tsp/10# meat block). I’ve been toying with the idea of increasing that 50-100% because I really do like the flavor of coriander. I use it often with my rubs.
The flavor profile is rather unique. The best way I can describe it is citrus/fruity/floral with a little bit of white pepper. The coriander seed is rather distinct from the cilantro plant that grows from it (also called “coriander” in some cultures).
Going to give it a try.
I use coriander in lots of rubs and other spice mixes. Try toasting the seeds in a small dry frying pan. Them grind and add to your mix. Really brings out a hole new flavor.
glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by
Coriander is definitely in my spice arsenal
Ground coriander is called for in many summer sausage seasoning recipes. I like to grind the whole seeds in my spice grinder. Fresh ground is almost always better.
Many pastrami recipes call for a ground coriander and pepper rub on the exterior.
INteresting thing with Corriander is if you toast it first you’ll get a really nice stronger flavor from it. Bonus, it makes your kitchen smell awesome!