Adding Wine To Salami
Adding Wine To Salami
OK so a lot of recipes for dry cure salami call for a red or port wine. Any time I have added it I really found the taste not to my liking. So my question is this. Is it a game changer if I don't add it? How many can take it or leave it? I'm not a wine drinker so maybe thats my problem
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- Passionate
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To my best of knowlegde the wine adding is often a gimmick to infuse some fake "authenticity" like "Spanish red wine in a chorizo", "Egri Bulls Blood in a Hungarian Salami" etc. but without much significance for the final taste. However some profiled liqueur like Cognac or Whiskey may give an effect but again, the amount may have to be so pronounced that it may interfere with the fermentation process.
Wishing you a Good Day!
Igor The Dane
Igor The Dane
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We've had this discussion s few times already:
http://wedlinydomowe.pl/en/viewtopic.php?t=7400
http://wedlinydomowe.pl/en/viewtopic.php?t=7283
I always add a splash of wine when making Italian salami. It can't hurt and most Italian recipes call for it. And it's a good excuse to open a bottle of that promitivo or chianti.
http://wedlinydomowe.pl/en/viewtopic.php?t=7400
http://wedlinydomowe.pl/en/viewtopic.php?t=7283
I always add a splash of wine when making Italian salami. It can't hurt and most Italian recipes call for it. And it's a good excuse to open a bottle of that promitivo or chianti.
It all boils down to how you are adding wine to the product ....
It seems that 'just adding wine' to the mix will not IMO do much .....
Now adding it as a fermentation .. this dose work
I use Rum in Landjäger and Cervelet Salami
Cognac in Hungarian Salami
Chianti red wine in Italian Salami
Van Der Hum in Duck salami
It seems that 'just adding wine' to the mix will not IMO do much .....
Now adding it as a fermentation .. this dose work
I use Rum in Landjäger and Cervelet Salami
Cognac in Hungarian Salami
Chianti red wine in Italian Salami
Van Der Hum in Duck salami
Hi Robert,
Good to see you back on the forum. I don't know where you get the spare time to do all these things as I see that you are also rather busy on Facebook.
That's all I am going to say!!!! as I have told you lots of times to stop working your Pommy Arse off and takers things a bit easier.
Cheers mate,
Jan.
Good to see you back on the forum. I don't know where you get the spare time to do all these things as I see that you are also rather busy on Facebook.
That's all I am going to say!!!! as I have told you lots of times to stop working your Pommy Arse off and takers things a bit easier.
Cheers mate,
Jan.
Thanks Jan, its good to be backcrustyo44 wrote:Hi Robert,
Good to see you back on the forum.
Keep that up Jan and everyone will be taking a look at the good stuff ... besides believe it or not I am not working as hard as I used tooI don't know where you get the spare time to do all these things as I see that you are also rather busy on Facebook.
That's all I am going to say!!!! as I have told you lots of times to stop working your Pommy Arse off and takers things a bit easier.
Cheers mate,
Jan.
I'm teaching the young'uns and thinking of writing that book ... remember .. if I quit I will die from the inside out ... now you would not want that on your head