This is another example of incorporating fruit into a snack stick. Jeffrey Weiss in his excellent book “Charcuteria: The Soul of Spain” gives a recipe for fuet. Fuet in Catalan means “whip” and I thought it would look more like a whip made into a long snack stick. I also thought that the addition of currants might add an element of sweetness to the salami.
The currants were soaked in brandy to kill off any surface yeast on the fruit.
In their simplest incarnation Buffalo chicken wings are deep fried, then tossed with a mixture of Frank’s Red Hot sauce and butter. They are only slightly hot from the sauce (which is nowhere close to the heat level many wings are served at). The main characteristics are the crisp texture of the fried chicken skin, which the wings have an abundance of, and the strong “chicken” flavor these produce.
Snack sticks can be flavored with commercially available sauces. Sauces are often high in salt and acid (which act as preservatives), so this must be considered.
This is the first snack stick I’ve made with beef; I used ground beef from the store with some added pork back fat.
A fresh chorizo that’s great used in Albondigas – Spanish meatballs. It’s loosely based on a recipe from Jeffrey Weiss’s fantastic book Charcuteria, The Soul of Spain.
Ingredients:
666 gm Pork shoulder (after removing skin) (approx. 20% fat)
334 gm Pork belly meat (after removing skin) (approx. 50% fat)
30 gm White wine – preferably Spanish – in truth, I use what I have to hand.
30 gm Water
12 gm Garlic cloves
5 gm Smoked sweet paprika – I use Pimentón de la Vera dulce
5 gm Smoked hot paprika – I use Pimentón de la Vera picante
10 gm Murcian paprika
2 gm Oregano – dried
20 gm Salt
Incorporating cheese into full sized salami can be difficult but is much easier in snack sticks. Cheese and salami in one snack is a great combo. I would recommend using the cheese in place of some of the fat (which it mimics).
Teriyaki chicken sausage makes a fine breakfast sausage. This recipe adds a citrus note with the addition of orange zest. Brown sugar is used to balance the harshness of the soy sauce.
Snack sticks can be made with dried fruit added. In larger salami the distinct flavor of the fruit merges into the overall taste of the meat. In snack sticks, due to the short drying time, the fruit adds a distinct and delightful note. Yeast, which can be present on the surface of dried fruit, is dealt with by soaking the fruit in high proof alcohol.
Snack sticks offer wonderful opportunities to experiment with new flavors.
This one uses five-spice powder, which is used extensively in Chinese cooking. Here it is used to flavor fermented snack sticks.
It is an original recipe.
Continue reading Snack Sticks – Five SpiceSnack sticks, along with jerky, are an increasingly popular option for people looking for a fast, portable, high protein snack food. Most snack sticks are a cooked product (heated to 68-70 C). Some are smoked and / or dried as part of the manufacture. Fermented snack sticks, on the other hand, are an interesting subset of salami products.
Northern wild rice (Zizania palustrisis) is an interesting grain, it is one of four known wild rice types. My sister sent me this which was harvested by the Chippewa tribe in northern Minnesota.
