Salted Live Dunder?
Posted: Thu Oct 07, 2021 5:50 pm
I am curious whether anyone has tried a salty dunder?
I have done a lot of pork curing in the past, and a good Wiltshire brine is live, contianing a lot of molasses and spices. After using it a few times, one would boil it up and add it to a fresh batch, which constantly improves the flavour depth and complexity along. The live bacteria are usually a combination of 2 or more types, which come from the pork and produce lactic acid while converting nitrates and are highly salt tolerant.
The Brine generaly sits at around 5.5 pH and a pellicle of white flora can form or sometimes blue/green penceillin.
The comparisons are obvious.
Seems to me that I have an obligation to try a brine with say, 25% dunder mixed-in for curing pork, and also to try a salted dunder that stays very stable and see how that performs when added to wash for stripping.
It would be awesome to reach a situation where my live dunder and my Wiltshire brine are the same beast.
Any thoughts?
I have done a lot of pork curing in the past, and a good Wiltshire brine is live, contianing a lot of molasses and spices. After using it a few times, one would boil it up and add it to a fresh batch, which constantly improves the flavour depth and complexity along. The live bacteria are usually a combination of 2 or more types, which come from the pork and produce lactic acid while converting nitrates and are highly salt tolerant.
The Brine generaly sits at around 5.5 pH and a pellicle of white flora can form or sometimes blue/green penceillin.
The comparisons are obvious.
Seems to me that I have an obligation to try a brine with say, 25% dunder mixed-in for curing pork, and also to try a salted dunder that stays very stable and see how that performs when added to wash for stripping.
It would be awesome to reach a situation where my live dunder and my Wiltshire brine are the same beast.
Any thoughts?