Wine Summer Sausage
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Joe Hell That could Be! The issue at hand is the customer owns a vineyard and wants to use his product! I have had great luck in fresh items but never in cured and cooked items. Im going to make another batch in the next couple weeks. I have been using 3% wine to meat weight. i may cut that in half and see. What do you guys think?
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Cabelas90 I was just told that some use non-alcoholic wine (there is such a thing?!) I have 10 lb of already ground pork here that I haven’t got a plan for. I was thinking of trying one batch with normal dry red wine and one sausage out of the batch with the alcohol cooked out, or just buying alcohol-free wine? Now, I think the main issue with alcohol is during the fermenting and we aren’t really worried about that in my type of summer sausage so maybe there will be no difference? We used Excalibur Red Wine Salami and fermented and dry-cured it and we liked it but it didn’t have a wow factor either way?
Joe Hell Ever done it with a cured sausage?
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Cabelas90 I was just told that some use non-alcoholic wine (there is such a thing?!) I have 10 lb of already ground pork here that I haven’t got a plan for. I was thinking of trying one batch with normal dry red wine and one sausage out of the batch with the alcohol cooked out, or just buying alcohol-free wine? Now, I think the main issue with alcohol is during the fermenting and we aren’t really worried about that in my type of summer sausage so maybe there will be no difference? We used Excalibur Red Wine Salami and fermented and dry-cured it and we liked it but it didn’t have a wow factor either way?
Joe Hell Ever done it with a cured sausage?
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I use red wine (Chianti) when making dry cured, Italian salami and never have a problem. I also use a starter culture like T-SPX. I add about 25mL to a 1 Kg block.
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Cabelas90 I was just told that some use non-alcoholic wine (there is such a thing?!) I have 10 lb of already ground pork here that I haven’t got a plan for. I was thinking of trying one batch with normal dry red wine and one sausage out of the batch with the alcohol cooked out, or just buying alcohol-free wine? Now, I think the main issue with alcohol is during the fermenting and we aren’t really worried about that in my type of summer sausage so maybe there will be no difference? We used Excalibur Red Wine Salami and fermented and dry-cured it and we liked it but it didn’t have a wow factor either way?
Joe Hell Ever done it with a cured sausage?
Jonathon I could see where non alcoholic wine might benefit. I had some concerns at first about the wine denaturing the proteins. So Maybe that is the thought process there? Everything i have made has had either celery juice powder and ECA or sodium nitrite and ECA nothing fermented. They all have been ever so slightly mushy as well.
Im going to give a batch a try with about half the wine i would normally use and see what happens.
Some people here thought the wine salami was ok but most did not.
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