morteau sausage

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ajwillsnet
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morteau sausage

Post by ajwillsnet » Sun Jan 31, 2016 19:08

Does anyone have any recipes for this cold smoked French sausage smoked with juniper berries?

Bert
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redzed
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Post by redzed » Sun Jan 31, 2016 20:18

Bingo! Great minds must think alike! I was just reading about Morteau a few days ago in "the Professional Charcuterie Series, Vo. 2, which I acquired recently. There is a very detailed description of the sausage, ingredients and process. Six illustrated pages. I will see whether I can photograph the pages and post them here. Where did you hear about this sausage? Did you taste it?
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Bob K
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Post by Bob K » Sun Jan 31, 2016 22:22

Speaking of French sausage how about the saucisson sec. or Rosette recipe that was smuggled home from France. :shock:
ajwillsnet
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morteau sausage

Post by ajwillsnet » Sun Jan 31, 2016 22:38

I subscribe to Saveur magazine's email program and they sent me a link to 50 French classic recipes. Here is the link: http://www.saveur.com/dominique-ansel-cassoulet-recipe

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redzed
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Post by redzed » Mon Feb 01, 2016 06:23

Here ya go Bert! Get crackin' and let me know when it's ready and I'll swing by. :lol:

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ajwillsnet
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hearty spice blend

Post by ajwillsnet » Mon Feb 01, 2016 19:55

Hi Redzed: Many thanks for posting those pages for me. I see reference to a hearty spice blend on page 42. Do you have that page? Also curious about the amount of cure called for. Either 15 gms of saltpeter or 90 gms of curing salt. If using cure # 1, how much do you suggest?

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redzed
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Post by redzed » Mon Feb 01, 2016 21:54

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You will need to calculate the percentages that you actually need in using that particular blend. I'm in the process of making a venison saucisson and will be using the spice blend for game that you see above. As to salt, use 16-18g per kilo and 2-2.5g of cure 1. Let us know how it turns out. It's a very interesting sausage and I wonder how the use of conifer branches affects the flavour.
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