Month: December 2016

December 2, 2016 Distilling Alcohol

How to Make Cornflake Whisky From Start to Finish – Hand Crafted Corn Whisky at Home!!!

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How to Make Cornflake Whisky From Start to Finish - Hand Crafted Corn Whisky at Home!!!
Author: 
Recipe type: Distilling Whisky
 
In our previous 2 Serious Distilling episodes we covered the equipment and the theory behind alembic and reflux distilling. Today we're getting into the real stuff when we make a batch of amazing corn whiskey from cornflakes.
Ingredients
  • 5 Liters hot water
  • 12 liters cool water
  • 4kg Refined white sugar
  • 700g Cornflakes
  • 20g Still Spirits Whisky Yeast
  • Juice of one lemon
Instructions
  1. Start by machining the cornflakes until fine in your food processor.
  2. Pour the sugar into a 25 liter fermentation drum and ad 5 liters of hot water.
  3. Put the cap on the drum and give this a vigorous shake until all of the sugar has dissolved.
  4. Pour in the lemon juice, followed by the ground conflakes.
  5. Add another 12 liters of cool water to the drum.
  6. Pour in the Still Spirits Whiskey yeast and allow this to stand for 15 minutes before stirring this in gently.
  7. This yeast contains amyloglucosidase enzymes which convert the complex sugars in the corn to simpler structures resulting in a better fermentation and a broader spectrum of aromatics and flavors.
  8. Leave the drum open overnight.
  9. The following day, screw on a cap with a fermentation lock.
  10. Allow the mash to ferment for 10 to 14 days. At this stage, the bubbling will have stopped completely and if you taste a sample, the mash will have no sugar left at all as this has been converted to alcohol.
  11. Please click HERE to go to part 2 of this episode where we will strain and clear the mash, before distilling it using the Still Spirits Alembic still.

 

December 1, 2016 Beef, Curing Meats, Dried Meat Recipes, Italian Recipes, Mediterranean Recipes, Pork, Sausage Making

How to Make Pepperoni – Spicy and Aromatic homemade Pepperoni

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How to Make Pepperoni - Spicy and Aromatic homemade Pepperoni
Author: 
Recipe type: Sausage / Curing meat
Cuisine: Italian
Serves: 7
 
Pepperoni is an all-time favorite. This cured and fermented sausage is absolutely loaded with flavor and aroma.
Ingredients
  • 2kg Pork butt (fat included)
  • 1kg Beef chuck (fat included)
  • 80g Prague powder #2
  • 10ml Sugar
  • 20ml Cayenne pepper
  • 30ml Paprika
  • 15ml Aniseed
  • 5ml Dried garlic granules
  • 300ml Dry red wine
  • 1.25ml Ascorbic acid (pure vitamin C)
Instructions
  1. Measure out the Prague powder, sugar, cayenne pepper, paprika, aniseed, garlic granules, red wine and ascorbic acid.
  2. Cut the pork butt into cubes. For those not in North America, the pork butt is the very top end of the shoulder.
  3. Cut the chuck steak into cubes as well.
  4. Don't remove any of the fat from either.
  5. Place all of the meat in a large roasting tin and place this in your freezer for 60 minutes to firm up in preparation for grinding.
  6. Combine all of the spices and use a fork to break down any lumps.
  7. After 60 minutes, the meat will be close to frozen, and nice and firm.
  8. Run the 2 meats through the grinder separately using an 8mm or one third inch grinding plate.
  9. Pour the curing spice blend and the wine over the ground meat and massage this into the meat thoroughly while also mixing the pork and beef together.
  10. Tamp the meat down, cover the pan with cling-wrap and transfer this to your refrigerator for 24 hours.
  11. The following day, load the meat into your sausage stuffer.
  12. Attach a 40mm nozzle to the stuffer and crank the handle until the meat reaches the exit of the funnel.
  13. Slide a mini salami casing onto the funnel. (50mm x 250mm)
  14. Apply firm pressure to the casing with one hand while cranking with the other.
  15. The pressure applied is far more than when loosely stuffing sausages. With cured fermented sausage, you want the filling to be far more compacted, leaving no space for air pockets which could lead to spoiling.
  16. As the filling nears then end of the casing, remove the casing from the funnel and twist off the end.
  17. Place slip knot around the end of the casing and pull it tight while twisting the casing to further compact the filling.
  18. Turn the casing over and secure this with a double knot, turn it again, and tie another double knot.
  19. Trim off the ends and continue with remaining pepperonis.
  20. To ferment and dry the pepperoni, hang them from their loops at a temperature between 10c and 13c with a humidity between 75 and 80 percent for 6 to 12 weeks, depending on how dry and how fermented you want your pepperoni.
  21. NB - the humidity in the drying area has to be high in order to avoid casing - this is when the outside of the pepperoni dries solid while the inside is still soft and mushy. Once the pepperoni has cased it is ruined, and should be thrown away.

 

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