It's actually a variant of "saveloy"
Apr. 26th, 2017 11:31 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Zurwonada.
500 g pork butt
22 g salt
2.5 g curing salt #2
3 g ground pepper
2 g whole peppercorns, cracked
55mm hog casings
1/4 teaspoon Mould-600 Bactoferm Sausage Mould
1/4 cup distilled water
Chop the beef and pork together; thoroughly mix with salts and pepper. Rinse casings as needed. Knot bottom of each casing used; stuff and twist at desired lengths, piercing with a needle as necessary. Knot to finish.
Cold smoke the sausages for one to four hours, depending on thickness and desired smokiness. Half an hour before removing the sausages from the smoke, whisk together the Bactoferm Mould culture and the distilled water. Let sit for 30 minutes to activate. Coat the sausages with the mixture and then hang them in a cool spot around 50-53° F and 75-80% humidity to dry. Depending on the width of the casings used, they should hang 4-8 weeks until the sausages have lost approximately 30-35% of their green (pre-drying) weight.
I used beef eye of round as the recipe specifies beef with the fat removed. Eye of round is quite lean. I omitted the salt crushing and casing cleaning steps as I use commercially available products, which have already gone through similar steps.
I added the curing salt #2 for safety reasons; it helps prevent botulism bacteria from forming during the curing process and does not noticeably change the flavors.
The Bactoferm sausage mould is a commercial culture of harmless edible mold used in modern processes to help prevent more toxic molds from forming; it also aids in the drying process.
What worked: It was reasonably tasty. The beef gave it some rigidity and the pork contributed fat and mouthfeel; it was somewhat reminiscent of a Slim-Jim, but without being as dry as sawdust. Anyone who is willing to eat modern dry salami shouldn't be scared by this one.
What didn't: I didn't think it was that exciting, although people who tried it liked it. I like having crushed pepper for appearance. I used roughly half ground and half cracked in a mortar to provide a bit more pepper oomph. I might go solely with the recipe's directions and use all cracked - it might be a bit less peppery overall but random bites might be more peppery.
Will I make it again? It'll probably go into the rotation.
Oxen 61. Italian sausage of beef/ that one calls Zurwonada. Take beef/ and cut the fat all away/ then it will not be rancid / chop it very small/ also pork meat/ that is fatty/ the one as much as the other/500 g beef eye of round
Put salt in a pan/ make it warm/ and crush in a mortar/ pound whole pepper a little/ and stir into the salt/ put it with the chopped meat/ and rub well through with the hands/ an hour or a half/
Then take the biggest intestine of the ox/ or of the pig/ clean it out/ that no fat stays on it/ dry it with a clean cloth/ that no drop of water stays on it/ tie it closed with a string on one end/ on the other put the meat in it/
And the tighter you press it in/ the better it is/ prick the intestine with a bodkin/ that it does not blister/ then the meat comes tightly together/ bind it tightly together/
and hang it not in the chimney/ but in smoke/ that no heat goes to it/ that they dry/ then they will be nicely red inside/ and keep a long time. And see/ that you make them in winter/ because the colder/ the better it is to prepare such matters.
then you become skillful/ what is a good dish be it/ for a poor fellow/ and also for a great lord.
-Susanna Harsdorfer's Kochbuch (1582). Katherine Barich, trans.
500 g pork butt
22 g salt
2.5 g curing salt #2
3 g ground pepper
2 g whole peppercorns, cracked
55mm hog casings
1/4 teaspoon Mould-600 Bactoferm Sausage Mould
1/4 cup distilled water
Chop the beef and pork together; thoroughly mix with salts and pepper. Rinse casings as needed. Knot bottom of each casing used; stuff and twist at desired lengths, piercing with a needle as necessary. Knot to finish.
Cold smoke the sausages for one to four hours, depending on thickness and desired smokiness. Half an hour before removing the sausages from the smoke, whisk together the Bactoferm Mould culture and the distilled water. Let sit for 30 minutes to activate. Coat the sausages with the mixture and then hang them in a cool spot around 50-53° F and 75-80% humidity to dry. Depending on the width of the casings used, they should hang 4-8 weeks until the sausages have lost approximately 30-35% of their green (pre-drying) weight.
I used beef eye of round as the recipe specifies beef with the fat removed. Eye of round is quite lean. I omitted the salt crushing and casing cleaning steps as I use commercially available products, which have already gone through similar steps.
I added the curing salt #2 for safety reasons; it helps prevent botulism bacteria from forming during the curing process and does not noticeably change the flavors.
The Bactoferm sausage mould is a commercial culture of harmless edible mold used in modern processes to help prevent more toxic molds from forming; it also aids in the drying process.
What worked: It was reasonably tasty. The beef gave it some rigidity and the pork contributed fat and mouthfeel; it was somewhat reminiscent of a Slim-Jim, but without being as dry as sawdust. Anyone who is willing to eat modern dry salami shouldn't be scared by this one.
What didn't: I didn't think it was that exciting, although people who tried it liked it. I like having crushed pepper for appearance. I used roughly half ground and half cracked in a mortar to provide a bit more pepper oomph. I might go solely with the recipe's directions and use all cracked - it might be a bit less peppery overall but random bites might be more peppery.
Will I make it again? It'll probably go into the rotation.
no subject
Date: 2017-04-27 05:23 am (UTC)no subject
Date: 2017-04-27 02:16 pm (UTC)no subject
Date: 2017-04-27 02:20 pm (UTC)no subject
Date: 2017-04-27 02:30 pm (UTC)no subject
Date: 2017-04-27 02:31 pm (UTC)no subject
Date: 2017-04-27 04:39 pm (UTC)no subject
Date: 2017-04-27 04:59 pm (UTC)no subject
Date: 2017-04-27 07:11 pm (UTC)