Marmite Cured Sausage

Ingredient	Grams
Meat/fat	2450
Salt	35
Cure #2	6.125
Sugar	16
Marmite	95
Black pepper	20
Casing	Beef runners

The salt in the base mix was reduced to account for the high salt content in the Marmite.

Considering the large amount of Marmite that I used in this recipe I'm amazed at how little of the Marmite taste comes through in the finished sausage. I will try this again some time and I will increase the Marmite by 50%. It's still a great tasting sausage and the Marmite has given it a lovely dark exterior.

The curing cabinet photo shows the curved Marmite sausages on the right. To the left are the still-curing fennel salami which are straight as they use larger beef middles as a casing.

Recipe Calculator
Meat and Fat	gm
Cure #2	gm
Salt	gm
Sugar	gm
Marmite	gm
Black Pepper	gm
Casing Sheep Hog Beef Runners Beef Middles	m

Fennel Salami

Ingredient	Grams
Base Mix	2600
Black Pepper	10
Fennel	4
Corriander	2
Garlic	22
Casing	Beef middles

This a cured version of the fresh Italian sausage I made a few years ago. From my experience, I associate fennel in cured sausages with Kabonos, which are smoked, unlike those I have produced here.

The spices are a good blend here, but the fennel is just too subtle. It is another case where the amount of spice used in a fresh sausage needs to be increased for a cured sausage. I wonder if this is due to the fermenting bacteria reducing the impact of the spice.

The black pepper is just right and the half-crushed texture works well giving small pockets of strong pepper to crunch on.

This is the first time that I have used beef middles to get a good salami-sized width. Previously I had only used hog casings and beef runners.