Growing up, we always had a garden and, alongside the garden, we also had an enormous mass of concord grape vines. When we were there in early October, there were pounds and pounds of concords bending the vine, so how could I resist bringing home a bunch? One of my first thoughts was making raisins with the concords, but the problem I found was the enormous number of seeds.
After trying to manage the concord raisins by simply spitting the seeds (delicious but tedious), I took a step back and thought of what to do with these things. First, they were delicious – far more complex than regular concord grapes and sweeter than regular raisins. Second, they were dried – in my mind that would figure into how I used them. Finally, to get the seeds out, I would likely need to destroy the beauty of the raisins.
The last two thoughts took me directly to a dry cured sausage. Thoughts of classic fall flavors led to the addition of roasted chestnuts to the sausages. Chestnuts are one of those things you hear of in songs, but rarely in non-song life. Once you taste a good batch of chestnuts, you understand how they have taken such lofty song status. I find them to be a great pair with Midwestern, sweet fall grapes.
With that thought, into the oven went the chestnuts. After peeling the roasted chestnuts, they were chopped and cooled. Once the chestnuts were cooled, they were added with the seeded concord grape raisins to ground pork along with baking spices. After binding the pork, raisins and chestnuts, I stuffed them into hog casings.
For a day, the sausages waiting at room temp to ferment and then they went into the smoker. Given the add-ins discussed above, two obvious fuels for smoking were chestnut hulls and dried concord vines. After a few hours of cold smoke, these were hung up for a few weeks until they lost 30% of the hanging weight.
The raisiny sweetness and the smoke are the most prominent flavors of this sausage. Initially I was worried about the chestnuts going rancid during the curing process (I was reassured by Travis Grimes and Rob Levitt), but they held up well. They feature less prominently flavor-wise, but their mellow sweetness comes through in the finish.
Chestnut and Concord Raisin Salami
1 1/2 pounds ground pork
1/4 cup concord grape raisins, seeded
9 chestnuts, roasted and chopped
14 grams salt
5 grams dextrose
3 grams curing salt #2
2 grams granulated garlic
2 allspice berries
2 coriander seeds
2 fennel seeds
A few rasps of nutmeg
1 tablespoon ramp kraut juice (to start fermentation)
Step one: Combine all ingredients in a large bowl and mix to bind.
Step two: Stuff into hog casings, making sure no air remains in casings.
Step three: Leave at room temp to ferment for 24 hours the cold smoke for 24 hours.
Step four: Hang at 55-60 degrees to dry for 3-4 weeks until 30% weight is lost through evaporation.
Originally posted 2013-11-05 00:39:19. Republished by Blog Post Promoter