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Posted: Wed Jan 30, 2013 03:48
by atcNick
Wow..charcuterie blackbelt at work!
Posted: Wed Jan 30, 2013 04:35
by gurkanyeniceri
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?
Posted: Wed Jan 30, 2013 08:30
by Cabonaia
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
Posted: Sat Feb 02, 2013 05:31
by sausagemaneric
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.
Posted: Thu Jun 06, 2013 07:28
by Divey
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.
