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Rookworst

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Percebes View Drop Down
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Joined: 10 October 2014
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Topic: Rookworst
    Posted: 30 April 2016 at 10:35
I came into possession of this recipe from a Dutch Butcher instructor at the college where I worked in 2001.
I have never had occasion upon which to make it.
It was buried in some oddball recipe collection that I happen to go through yesterday on a whim of nostalgia. I think I will make it very soon and try it in a nice Stamppot

Very Fine Grind
Per kg
16% water
3g Nitrite
14g Salt
3g Onion Powder
2g Garlic - optional
3g White Pepper
.5g Coriander
1g Mace
3g Basil

Cold Smoke 12 hours
Bloom 75C for 1 hour
Cook 75C for 20 minutes
I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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pitrow View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 04 January 2017 at 10:49
Murray, I have a question on this. The instructions say to bloom at 75C for an hour, then cook at 75C for 20 minutes. I think the blooming temperature might be a typo. Wouldn't blooming be done at closer to room temperature? Maybe 25C? 
Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog
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Percebes View Drop Down
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Joined: 10 October 2014
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 04 January 2017 at 12:05
This recipe begs clarification-I wish I had read it over when I received it and not 10 years after the fact.

Just use your best judgement.

I see no sense in blooming before the cook phase and certainly no sense in blooming at 75C.

No finished IT is requested, just bizarre-but it is what it is.

The ingredient ratios seem sound-other than no specific meat variety indicated-ShockedShockedso hopefully all is not lost.
I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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