Every year we make the traditional calabrese style dried sauseage. Loads of hot and sweet paprika, fennel seeds and salt. We also grow habanero peppers and dry them to spunk up crushed red pepper a few notches. Mixing the two was a good move...first of all it gives it an extra kick but it also has that unique habanero pepper flavor. This was taken out of the chamber after it lost 45% of its weight. It was still slightly softer than I like so I did leave most of them to dry some more. I used the shoulder meat and pure back fat from the Tamworth wich melts in your mouth. Because of that the texture was perfect and the flavor was exellent. I will be doing this again no doubt.
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