Good afternoon guys! I have made my first pate de campagne last week and it came out really nice (pic 1). Yesterday I made another one but today when was sliced I saw some darker spots. The only difference is that I didn’t used the colouring salt and I minced it a bit more fine. I am thinking if it is oxidation or it is moldy. The ingredients used are :
-1 pheasant shot last week;
-minced pork from the meat supplier 500g;
-fresh chicken liver 200g;
-panade made from bread, 2eggs and cream;
-a touch of vinegar;
-fruit mead;
-juniper berry, white/black pepper, chilly flakes, all spice;
-confit cranberry and prunes;
-dry pistachio;
-wrapped in bacon;
Cooked in steam- 100 degrees C for 2,5 hours until core was 75 degrees Celsius.
What do you think it is the cause?
Thank you!
by CurrentChard3248
2 Comments
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It’s oxidation, because you didn’t use the Prague powder / nitrates / instacure #1. It’ll all turn grey eventually. It’s still safe to eat, but I would only give chicken liver and no curing salt 3 to 4 days tops, because it’s essentially fatty salty meatloaf.
It’s also incidentally why that batch looks crumblier on the edges, and why there are those little voids where the oxidation started. The emulsion of the meat failed slightly and left air pockets.
You really only need the tiniest amount of curing salt, 0.2% of the weight of your meat, and it makes a huge difference in color, shelf life, and texture.