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Serbian Pork Seasoning

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TasunkaWitko View Drop Down
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    Posted: 03 September 2013 at 12:18
I received this from an interested party, and he got it from a Frugal Gourmet cookbook. I make no claims as to its authenticity, but it does look plausible - and flavourfuil!
 
If anyone has any comment on the likeliehood or authenticity of this, let me know, but for now, it is pretty simple, as given to me:
 
Quote Serbian pork seasoning, [from] a Frugal Gourmet cookbook: 3 parts salt, 2 parts sugar, 2 parts fennel seed, 1 part black pepper, 1 part white pepper.
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HistoricFoodie View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 03 September 2013 at 20:06
Would seem to me that's a cure rather than a seasoning per se, Ron. Maybe for smoke curing hams, etc. Or for use in sausages?

Don't know about authenticity, but as I recall Jeff was pretty good about ethnic flavor lines.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 04 September 2013 at 08:57
Originally posted by Brook Brook wrote:

Would seem to me that's a cure rather than a seasoning per se, Ron. Maybe for smoke curing hams, etc. Or for use in sausages?
 
G'morning, Brook -
 
Your hypothesis might indeed be correct, considering that most salts in Europe, especially in historical times, had naturally-occurring nitrites that in effect cured meats. Nowadays, if my goal was to cure a hunk of meat with this recipe, I'd want to add some cure to it, just to make sure.
 
For sausages, an additional ingredient - sodium nitrate - would be necessary, in order to prevent the possibility of botulism that arises from stuffing ground meat into an anaerobic environment. In the old days, saltpetre was used, but in modern times it is considered too unpredictable to use safely or reliably; indeed, and over-dose of the stuff could kill a person.
 
In any event, the presence of the sugar (which is also used in many charcuterie projects along with salt and nitrites/nitrates) makes me believe that this would be an effective and delicious cure, provided that the food safety safety considerations mentioned above are followed. In fact, I'm thinking that it might be a "bridge" formula between some Italian cured meats and the Romanian pastramă that I am very fond of making.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 04 September 2013 at 15:40
That's what steered me in that direction, Ron; the amount of sugar compared to the salt.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote africanmeat Quote  Post ReplyReply Direct Link To This Post Posted: 05 September 2013 at 05:10
Originally posted by HistoricFoodie HistoricFoodie wrote:

Would seem to me that's a cure rather than a seasoning per se, Ron. Maybe for smoke curing hams, etc. Or for use in sausages?

Don't know about authenticity, but as I recall Jeff was pretty good about ethnic flavor lines.

You nailed it . the Romanian cure belly of pork this way for smoking.

Ahron
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 05 September 2013 at 08:52
Excellent call, Brook, and thank you Ahron for confirming!
 
I am guessing that if one used this with pork belly or perhaps even shoulder (such as buckboard bacon), they would make a "Balkan bacon?" If so, I will indeed have to try this!
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