I like experimenting with different cures, spices and seasonings. I had a new charcuterie project in mind and decided I wanted it to be all sriracha based.
First I made sriracha salt; I recently made wine salt which worked really well (you can get the recipe in one of my previous posts) and then used the salt to make wine salt bresaola. Since the wine salt worked so well I thought I might try to infuse salt with sriracha. I then made the sriracha dry rub and seasoning mix as I was not able to source them, or a suitable alternative, locally.
Sriracha salt is very simple to make and you only need two ingredients, sriracha and salt.
250g course salt
4 Tbsp. sriracha sauce
Preheat your oven to 180°C
In a mixing bowl combine your salt with the sriracha sauce until the salt it is completely covered, if you feel like it needs more sirarcha sauce, add more!
Line a baking tray with parchment paper and evenly spread your salt mixture over the tray creating a layer as thin as possible.
Place the tray in the pre-heated oven, prop the door so its slightly ajar to let any moisture out and then turn the oven off. While the oven is cooling down the salt will dry out. Its that simple.
Or another method is to sit the tray in a warm dry area. Stir the mixture from time to time to make sure it dries evenly and the salt crystals don’t clump together. Air drying can take a couple of days.
Store the finished mixture in an airtight container. I made this specifically for a coppa cure, but you can use it for anything you would normally use salt for. You can break the crystals down to smaller pieces in a grinder or mortar and pestle if required.
It goes especially well with hot chips or as a seasoning on a roast chicken and buffalo wings.
Sriracha Dry Rub/Powder
½ cup sriracha sauce
Preheat your oven to 150°C
Line a baking tray with parchment paper and evenly spread your sriracha sauce over the tray creating a layer as thin as possible using a spatula.
Place your tray in the oven to dehydrate for approximately 60-80 minutes (or until the moisture has completely dried out). If possible keep the oven door slightly ajar to let any moisture out.
Remove the tray from oven and let it cool down to room temperature. Break up into small clumps (handy hint- use disposable gloves).
Transfer the dried sriracha into a mortar and pestle to grind the pieces into a powder or desired size.
Store the powder in an airtight container.
30-40 small dried chilies
1 Tbsp. coconut sugar
2 tsp Tasman sea salt
½ tsp garlic powder
1 tsp pure citric acid
You should be able to get the coconut sugar and pure citric acid at your local health food store.
Place the dried chilies in a spice grinder or mortar and pestle and grind the chilies into a fine powder.
In a mixing bowel combine the chili powder and the remaining ingredients.
Store the sriracha powder in an airtight container.