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Talk about anything here as long as it is not against the rules.
3 posts • Page 1 of 1
Not trying to sell or endorse anything here just wanted to share something I found really nice and that is this korean pepper. I don't know if anyone has used this before but I use this when making kimchi and decided to try it in some things this year. I used it in both capicola and sopressata and was pleased with the results. Though the package claims it to be "hot" I find it more on the mild side and in my opinion it is like a cross between paprika and red pepper. I used it in both salami and capicola and with the capicola I gave it a second dusting after I removed the meat from the casing and cryovaced it for storage. In doing this it really gave the capicola a pretty appearance while adding another level of flavor. It also gave the salami what I felt was a more attractive color but was not overpowering at all. At less than $6/lb I thought it a pretty good bargain too and thought it worth mentioning if someone was looking for another spice to add to their creations.
Always worth trying different flavours. And this reminded me that I want to make a kimchi salami one of these days. Life's just too short!