looking for a guide to follow when adding spices.
@twigg267 Are you talking about adding a spice to an already existing mix or starting from scratch? If it’s starting from scratch we can’t help much, we use all pre-packaged seasonings, mostly from Excalibur Seasonings because we are confident that these mixes have the correct salt content and other ingredients for that type of sausage.
If you are talking about starting with a pre-packaged seasoning and adding spices to achieve a desired result then there are certain prepackage seasonings I would recommend you use as they have a milder taste and work well for that design.
Let us know what product you are looking to make and we will get some suggestions for you!
@twigg267 I don’t have a guide that I would recommend but if making a fresh sausage I just go by taste when not using one of the Excalibur seasonings. Just add seasoning to your product and fry up a small amount to get an idea what to adjust. I generally start with a generous amount of kosher salt and course black pepper and wing it from there. Turn up the heat with some cayenne or ground habenaro. When I use seed like spices such as fennel, corriander, cumin, caraway, etc. I will toast them slightly in a fry pan to intensify the flavors and release the natural oils. Fresh herbs and Italian parsley are almost always on my list. Look for food recipes that sound good to you and study their spice profile to borrow from. If using dehydrated vegetables like peppers or onions rehydrate in a little water, beer or white wine. If using fresh veggies cut them small and sweat them in a fry pan until the onions start to go translucent and mix them into the final grind. Once I’m happy with my seasoning I will refrigerate my meat overnight and fry up a sample in the morning just to make sure if an adjustment needs to be made that I can do so prior to stuffing.
Joe love the advice on seasoning.
It is good.
We like to serve a chub on a small bed of rice next to 4-5 bang bang shrimp.
Everyone loves it.
Hi All, Im New to the Group, I am wondering which class of NTEP scale is necessary for measuring sure cure per haccp protocol. It looks like these scales are rated as I,II,III class and very in price dramatically
thanks for the info, I had not heard of this until 3 years ago and I think the reason it was brined was to cure or preserve it while
frozen. A friend of a friend makes these after hunting season so they can be taken out of the freezer and sliced up for snacks and they are fantastic but he wont share the recipe. When they are unthawed even after many months they are still perfect.
Have you tried freezing any portion and is it still as good when first made?