Should I add sugar to my whole muscle salami recipes
Posted: Sat Mar 20, 2021 21:19
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
