[USA] Mortadella by NorCalKid

User avatar
atcNick
Passionate
Passionate
Posts: 373
Joined: Fri Jan 01, 2010 05:17
Location: Texas, USA

Post by atcNick » Wed Jan 30, 2013 03:48

Wow..charcuterie blackbelt at work!
-Nick
Custom R&O Smoker
Cedar Smokehouse
Weber Performer
Weber 22.5" One Touch Gold Kettle
Weber 18" WSM
Weber Smokey Joe
Lang 84 Deluxe w/chargriller SOLD
Cinder Block Smokehouse RETIRED
User avatar
gurkanyeniceri
Beginner
Beginner
Posts: 18
Joined: Tue Jul 26, 2011 04:31
Location: Canberra
Contact:

Post by gurkanyeniceri » Wed Jan 30, 2013 04:35

Cabonaia wrote:I would like to see pictures of your mort with olives and pimentos/capsicum, next time you make it, as I've been meaning to try that.

If you like this recipe, you should try salami cotto as well. Mortadella pointed me in that direction. Len Poli's site has a good recipe, but I would recommend increasing the salt to the levels used in NorCal's mortadella recipe.

Cheers,
Jeff
Thanks Jeff, I will post pictures at next make. Which salami cotto you prefer from len poli. There are 3 there? American, Di Asti and Cotto?
Cheers,

Gurkan Yeniceri
Cabonaia
Forum Enthusiast
Forum Enthusiast
Posts: 597
Joined: Fri Apr 20, 2012 02:07
Location: Morgan Hill, CA

Post by Cabonaia » Wed Jan 30, 2013 08:30

Hi Gurkan - thanks. This is the recipe I have made:

http://www.nirvani.net.nyud.net:8090/do ... _cotto.pdf

I didn't use the non-fat dry milk or ascorbic acid. Salt level would be better at 35 grams or a bit more for my taste. Also, I like to add more whole black peppercorns.

Cheers,
Jeff
sausagemaneric
Frequent User
Frequent User
Posts: 122
Joined: Sat Jan 19, 2013 05:48
Location: Prundale CA

Post by sausagemaneric » Sat Feb 02, 2013 05:31

That is some beautiful Mort. I have not made Mort. I have made many kinds of Salami and some bologna. Even made some hot dogs. That is very inspiring.
V465
Divey
Beginner
Beginner
Posts: 48
Joined: Wed May 29, 2013 22:15
Location: Sydney

Post by Divey » Thu Jun 06, 2013 07:28

Wow, that is one interesting recipe and I'm very impressed with the completed product.

Here, in Australia, I have never seen Mortadella with Pistachios included. The only alternative to the traditional Mortadella I've seen here is made with green olives and the peppercorns.

Excellent thread NorCalKid, I'm impressed. Well done. :mrgreen:
Post Reply