Should I add sugar to my whole muscle salami recipes
Should I add sugar to my whole muscle salami recipes
Hey All,
I’ve been wanting to do more whole muscle salami recipes, so have been researching online for various recipes predominantly coppa and pancetta and I’ve ended up quite confused. All recipes have 2.5-3% salt as standard but some have 1-1.5 sugar like you would find in bacon and some don’t. I would say it’s about 50/50. I bought Ruhlmans book to get some clarity, he only seems to add salt to whole muscle, so thought that must be correct. I then checked, for further clarity, the ingredients of various brands of coppa and pancetta in my local supermarkets/farm shops and again some contained sugar some not.
Which would be correct? Is it just a matter of taste, does adding sugar do something magical to the coppa micro biologically or is it merely just to sweeten. Is there no correct answer. Any info on this would be much appreciated I feel completely confused.
Thanks
Lee
I’ve been wanting to do more whole muscle salami recipes, so have been researching online for various recipes predominantly coppa and pancetta and I’ve ended up quite confused. All recipes have 2.5-3% salt as standard but some have 1-1.5 sugar like you would find in bacon and some don’t. I would say it’s about 50/50. I bought Ruhlmans book to get some clarity, he only seems to add salt to whole muscle, so thought that must be correct. I then checked, for further clarity, the ingredients of various brands of coppa and pancetta in my local supermarkets/farm shops and again some contained sugar some not.
Which would be correct? Is it just a matter of taste, does adding sugar do something magical to the coppa micro biologically or is it merely just to sweeten. Is there no correct answer. Any info on this would be much appreciated I feel completely confused.
Thanks
Lee
Re: Should I add sugar to my whole muscle salami recipes
There really is no correct answer as its just a matter of taste. Some may use sugar to tone down the harshness of the salt...
Re: Should I add sugar to my whole muscle salami recipes
Sugar is not necessary in whole muscle cuts. And as far as seeing it as an ingredient in commercial products, well just about anything you pick up at the supermarket has sugar. They also use a lot of salt because it is a preservative and the sugar tempers the salty taste.
Re: Should I add sugar to my whole muscle salami recipes
Thanks Redzed. So again profit wins over tradition and flavour in the commercial world.redzed wrote: ↑Mon Mar 22, 2021 07:05Sugar is not necessary in whole muscle cuts. And as far as seeing it as an ingredient in commercial products, well just about anything you pick up at the supermarket has sugar. They also use a lot of salt because it is a preservative and the sugar tempers the salty taste.
![Laughing :lol:](./images/smilies/icon_lol.gif)
Re: Should I add sugar to my whole muscle salami recipes
Great thanks Stefan!