Mango Moonshine Spirited Sauce
Mango Moonshine Spirited Sauce
Excalibur’s Mango Moonshine Spirited Sauce sounds like something that would be good on white fish, or at least it does to me! With that in mind I stopped by the store last night and purchased two small frozen white fish fillets to see how it stacks up against the other Spirited Sauces. For those of you keeping score at home so far we have Kentucky Bourbon ranked #1, then the Spicy Red Vodka Sauce and in last place is the Red-Eye Moonshine Sauce. The Red-Eye suffered from pour cooking on my part so let’s not judge it too harshly!
To help the marinade penetrate as quickly as possible I put both fillets and 3 oz of the sauce into a vacuum bag and vac sealed it. This helps by separating the fibers of the fish which allows the marinade to easily penetrate the fish.
Okay so lesson learned, when cooking white fish on a grill with wider than usual grates use a basket of some sort! Especially white fish as it tends to be flakey when cooked anyway. I lost about 1/4 of the fish this way.
If you like Mangos this is amazing on whitefish, the aroma hits you before the taste really but the taste is fantastic. There was some debate on what fish would have been best to use, I think Mahi Mahi would have been perfect and others said Salmon so that shows you the wide array of types of fish this would go well with. I probably would have bought some Mahi Mahi but we are trying to do this on a beer budget!
I think I am putting this one ahead of even the Kentucky Bourbon Sauce. The sweetness of the Mango Moonshine was an obvious but still pleasant plus but there was also some complexity to it that I will have to try again on a different fish to see if I can identify what exactly it was. There is no question I will be using this again, it was awesome!
I wish we could help out more on this one, but this is using someone else’s recipe and process in a way I don’t feel comfortable with (since they recommend not using a cure or nitrite/nitrate). There really isn’t an answer I’d feel safe giving you since this is not something we’ve done and tested like this before.
My suggestion on hams is always to follow our standard recipe here:
My best alternative suggestion is to look for more information from a state University Meat Extension Department. They have usually done the proper research and development to provide better guidance. The University of Missouri has an article here that might be of help: https://extension2.missouri.edu/g2526
For the future, I’ll see if we can develop a recipe and process here to provide better guidance towards processing hams in this manner.
New to the forum and excited to learn! Looking to smoke my first batch of summers on my smoker. I noticed they have strings for hanging, but my smoker is set up more like a traditional barrel grill.
Questions: If I lay my summers on the grate of the smoker, will the casings burst/burn?
Thanks in advance!
The article does not cover when to cold smoke a cured ham. I have 16 wild hog hams in brine as of last night. I need to know at what point do I put them in the smoke house for this phase of the process.
For this version of Landjaeger, we did actually cook it. It could be made differently, but for our entry level MeatgisticsU course, it’s easier and safer to give instructions on doing a proper thermal processing. (Someday we will have to try to get to doing a completely traditional dry cured version.)
Smoked Meat Stabilizer and Sodium Erythorbate are similar to each other, but definitely not a replacement for a real cure, like Sure Cure. They simply act as cure accelerators, speeding up the conversion of nitrite in sausage during thermal processing. Using an accelerator (like one of these, or Encapsulated Citric Acid) allows you to skip the holding stage after stuffing and go straight into the smokehouse.
In the ‘Meat Block’ you don’t list using a cure. The packet of Landjaeger seasoning I purchased came with a packet of Cure.
As this is a sausage that is ment to be consumed without cooking shouldn’t a cure be used. I know you put in the wrap up about using Smoked Meat Stabilizer or Sodium Erythorbate are they equivalent to using a true cure.
You shouldn’t have a noticeable difference in stuffing based upon the difference of using a grinder or a bowl chopper.
Your biggest help in making stuffing easier will be using plenty of water. At least 1 quart per 25 lb meat block, but up to 2 quarts is even better. And, your lean to fat ratio will make a difference. Leaner meat will be harder to stuff while a higher fat content will make things easier. Keep the meat as cold as possible too and that will help make things a little easier to stuff as well.