2123Re: [cooking_rumpolt] Re: translation/interpretation question
- Oct 2 6:49 AMFANTASTIC!and good point about 'wiping it a little with olive oil' instead of 'wiping it with a little olive oil'.Channon, I had not heard of the technique but it makes much more sense to me than submerging it in olive oil.Ranvaig, I dont recall Rumpolt ever mentioning nitrates, (though I use curing salt when I made modern cold smoked pork loins...) What do you think, is it just assumed? Am I not seeing something?CuriousGwen pre coffee... neeeeeeed coffee Cat
From: Channon Mondoux <channonmondoux@...>
Sent: Wednesday, October 2, 2013 7:27 AM
Subject: [cooking_rumpolt] Re: translation/interpretation question
I was reading this posting http://forums.egullet.org/topic/125619-green-mold-on-dry-cured-sausages/Read the whole post and you'll get what I mean. There is a natural fermentation happening along with a natural mold growth on the outside of the sausage- You MUST also use proper levels of Nitrates to prevent botulism.
about Italian sausages and mold and wiping them down with oil- this seems to be what happens when you store a sausage (please note proper temp and humidity are pertinent to a healthy cured sausage) it WILL turn moldy and should and then you wipe them down with oil when you store it- and then again before eating you should be washing it.
"If you endeavor to live the life of which you have imagined, you will find success unknown in common hours." H.D. Thoreau
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