Genoa Spice/Herbs Parts help needed

Keymaster · Post by **Keymaster** » Tue Dec 20, 2011 22:51

I do have The book " the Art of making Fermented Sausages" And have read some of it but I cant figure out How to Convert the Parts of spices and herbs to Grams. Does someone have the mathmatical equation to my dilema. This is the recipe I convienantly copied off "Project A" And will be using.
Salami di Alessanddra by Stan Marianski

2.0 kg (4.4 lbs.) pork butt
2.0 kg (4.4 lbs.) beef chuck
1.0 kg (2.2 lbs.) pork back fat (or fat trimmings)
140 g. salt (3%)
12 g. cure #2 (do not use cure #1 in this recipe)
10 g. powdered dextrose (glucose)
15 g. sugar (3%)
15 g. white pepper
0.6 g. (1/4 tspn.) Bactoferm™ T-SPX
----- Bactoferm™ Mold 600

Optional: Note: To make 5 kg. sausage, about 7 g. of spices and 4 g. of herbs are needed.

120 ml. (1/2 cup) quality red burgundy or other dry red wine (Do not exceed ½ cup).
4 parts coriander (spice)
3 parts mace (spice)
2 parts allspice (spice)
1 part fennel (spice)
3 parts marjoram (herb)
1 part thyme (herb)
1 part basil (herb)

ssorllih · Post by **ssorllih** » Tue Dec 20, 2011 23:10

120 ml. (1/2 cup) quality red burgundy or other dry red wine (Do not exceed ½ cup).
4 parts coriander (spice)
3 parts mace (spice)
2 parts allspice (spice)
1 part fennel (spice)
3 parts marjoram (herb)
1 part thyme (herb)
1 part basil (herb)
--------------------------------
15 parts total 10 parts spice and 5 parts herbs

about 7 g. of spices and 4 g. of herbs are needed.
Start with the herbs 1 part each thyme and basil and 3 parts marjoram. 5 parts total = .8 grams per part so : .8 grams each thyme and basil and 2.4 grams for marjoram
There are 7 grams of spice and 10 parts therefore one part = .7 gram. Multiplying we get :
4x.7 =2.8 grams coriander, 3x.7=2.1 grams mace, 2x.7= 1.4 grams allspice and .7 grams of fennel adding it up = 7 grams of spice.

Keymaster · Post by **Keymaster** » Tue Dec 20, 2011 23:16

Thanks so much SSorllih, it all makes sense now

Chuckwagon · Post by **Chuckwagon** » Tue Dec 20, 2011 23:24

Hi Keymaster,
OK, notice it says, "to make 5 kg. sausage, about 7 g. of spices and 4 g. of herbs are needed.
That is a total of 11 grams. Seven of those grams may be spices. Only four of those grams may be herbs. Because each "part" in this case represents one gram, you can use any combination to make up your own flavor but remember to limit the herbs to only 4 grams in total and the spices to 7 grams in total.

An example might be:
5 gr. fennel (spice)
2 gr. allspice (spice)
2 gr. basil (herb)
2 gr. marjoram (herb)
(This totals 11 grams.)

Note: Many old timers say that it is better to use very few "perfumes" than to use a limited concentration of many of them. If you notice in some of the commentary during "Project A", some of the participants thought there were too many flavors going on. Sometimes the best flavor comes simply from a little salt and pepper and perhaps just one other "signature" flavor.

Best Wishes,
Chuckwagon

Keymaster · Post by **Keymaster** » Tue Dec 20, 2011 23:40

Thanks Chuckwagon, I see I am going to need to sharpen up on my spice and herb knowledge. I do know one thing, Basil is not my Favorite herb one bit

ssorllih · Post by **ssorllih** » Wed Dec 21, 2011 00:17

basil is great with fresh tomatoes. I am bewildered as to how anyone could grind one gram of any spice and distribute it evenly through 5000 grams of ground meat.

Keymaster · Post by **Keymaster** » Wed Dec 21, 2011 00:27

ssorllih wrote:basil is great with fresh tomatoes. I am bewildered as to how anyone could grind one gram of any spice and distribute it evenly through 5000 grams of ground meat.

After I posted the Derogatory remark about Basil, It came to me that it was oregano that I Don't like one little itty bit. Like I said, I need to learn my spices and herbs!!!

ssorllih · Post by **ssorllih** » Wed Dec 21, 2011 01:05

You just have to learn the spice to use with the proper food. This page is really good. http://www.fao.org/docrep/010/ai407e/AI407E07.htm

Keymaster · Post by **Keymaster** » Wed Dec 21, 2011 20:14

Thank you ssorllih for the spice list.
I was wondering if I could use a pork loin that I already have in the freezer in place of the Pork butt for The genoa salami recipe. Wife says yes but she also made me buy a $4.00 Snorkel when I was learning to scuba dive and I darned near drowned

ssorllih · Post by **ssorllih** » Wed Dec 21, 2011 21:05

I have used loin for sausage and found it to be on the lean side so you may need to and fat but it should work alright.