Pistachios

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ped
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Pistachios

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?
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Devo
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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
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Bob K
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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
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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
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Post by lrdeer » Mon Dec 15, 2014 01:50

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

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

Good to hear different methods and rationales.
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