Pistachios

ped · Post by **ped** » Sun Dec 14, 2014 17:44

Have never tried making Mortadella before so could you advise, would I use salted or unsalted Pistachios?

Devo · Post by **Devo** » Sun Dec 14, 2014 18:05

Here is a good thread to look at, I believe its also posted here someplace but not sure. In his post he said he used locally grown so I am thinking they where unsalted.

http://www.thesmokering.com/forum/viewt ... mortadella

Post by **Bob K** » Sun Dec 14, 2014 18:35

That's on this site here : http://wedlinydomowe.pl/en/viewtopic.ph ... mortadella

I don't think the amount of salt in the nuts would make a great deal of difference in the recipe.

ped · Post by **ped** » Sun Dec 14, 2014 19:21

Could wash them anyway (if salted is the cheaper option?) but just wondered if there was any particular need for either option. Thanks guys

lrdeer · Post by **lrdeer** » Mon Dec 15, 2014 01:50

This is my Venison Mortadella I made recently, I used unsalted Pistachios.

Cabonaia · Post by **Cabonaia** » Mon Dec 15, 2014 06:07

Irdeer that mortadella looks great. I've always used salted pistachios in mine, but I don't think it makes much difference which you use.

Cheers,
Jeff

markjass · Post by **markjass** » Mon Dec 15, 2014 06:14

Wow that looks great Mortadella. I use roasted unsalted pistachios that way I do not end up with to salty a Mortadella. A few peppercorns and coriander seeds go in mine as well.

ped · Post by **ped** » Mon Dec 15, 2014 12:11

Good to hear different methods and rationales.