Wednesday, 12 September 2012

Pfefferbeißer results and tasting

Fully-dried pfefferbeißer
So, the Olympics, Paralympics and glorious summer of British sport are over. We might as well all go and throw our TVs out of the window because I'm pretty sure TV will never be as good again. It also shows the England football team to be a bunch of over-hyped, over-paid, under-achievers. Hopefully we can all now agree they should be ignored until they go away. Or, failing that, they should be decommissioned and stripped for parts. But I digress...

I took the pfefferbeißer out of the curing chamber a couple of days ago. They have dried nicely  they've got a rough texture and are slightly chewy. The flavour is spicy: the pepper comes through, but isn't overpowering. One of my family members isn't too keen on the whole peppercorns; personally I like them, they add a bit of excitement when you're eating the sausage. The smoke smell has mellowed during the drying phase, so the smoke taste is actually quite delicate.

Slight case hardening maybe?

Nice bind, good separation of meat and fat, no air pockets – it's just the drying that it letting things down at the moment. I'm not totally convinced my case hardening problem is solved. In the centre of a few of the sausages (and only in patches) was a very small area, maybe 23 mm in cross section, that wasn't as dry as the rest. I'm not sure if this was due to case hardening, or if the sausages just weren't totally dried yet. Either way I'll definitely be making these again.


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