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Meatgistics - Walton's - Community

Coriander?

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  • B Offline
    B Offline
    Basscat Masterbuilt
    wrote on last edited by
    #1

    In one of the livestreams, there was discussion on putting coriander in summer sausage?

    More thoughts in this? Flavor profile? Reason to put in?

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  • TexLawT Offline
    TexLawT Offline
    TexLaw Team Orange PK100 Sous Vide Power User
    wrote on last edited by
    #2

    I add a little freshly ground coriander to my Summer sausage (1 tsp/10# meat block). I’ve been toying with the idea of increasing that 50-100% because I really do like the flavor of coriander. I use it often with my rubs.

    The flavor profile is rather unique. The best way I can describe it is citrus/fruity/floral with a little bit of white pepper. The coriander seed is rather distinct from the cilantro plant that grows from it (also called “coriander” in some cultures).

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  • B Offline
    B Offline
    Basscat Masterbuilt
    wrote on last edited by
    #3

    Going to give it a try.

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    0
  • M Offline
    M Offline
    mdseaside Team Orange
    wrote on last edited by
    #4

    I use coriander in lots of rubs and other spice mixes. Try toasting the seeds in a small dry frying pan. Them grind and add to your mix. Really brings out a hole new flavor.

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  • G Offline
    G Offline
    glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran Kansas
    wrote on last edited by
    #5

    Coriander is definitely in my spice arsenal

    Give a man a fish and he eats for a day
    Teach a man to fish and he drinks beer for a lifetime

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  • processheadP Offline
    processheadP Offline
    processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
    wrote on last edited by
    #6

    Ground coriander is called for in many summer sausage seasoning recipes. I like to grind the whole seeds in my spice grinder. Fresh ground is almost always better.

    Many pastrami recipes call for a ground coriander and pepper rub on the exterior.

    Paul

    • How hard can it be?
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  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #7

    INteresting thing with Corriander is if you toast it first you’ll get a really nice stronger flavor from it. Bonus, it makes your kitchen smell awesome!

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

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