Seasoning & Additives 105 - Common Additives

[Jonathon]

cannon-bob You don’t ever really “need” a binder but we would recommend using one. Whether you are making a skinless product or not I would still use one as it helps the texture and prevents it from drying out too much. But if you want to make it without it that should be fine too, it just might not have the best texture/consistency.

[RayStripling]

How much garlic power should be use in a 25 lbs mix for ring sausage. I’m thing about 1oz. Is this a good starting point, don’t want to put to much in it. want a garlic taste but don’t want to over do it.

[Jonathon]

RayStripling If you are wanting to use Ring Bologna and increase the garlic flavor then adding 1 oz is probably a good starting point. That seasoning is 1.5 lb per 25 lb batch so adding 1 oz is adding 1/24th of that which is decent when wanting to increase specific flavors.

[RayStripling]

Thanks Jonathon. Just one more question. Is that 1.5 lbs of garlic power or 1.5 oz. per 25 lb batch?

[AdamCA]

RayStripling I believe he was saying if you are using the Ring Bologna seasoning, which is 1.5 lbs of seasoning and adding 1 oz of Garlic powder that would be a good place to start. Not adding 1.5 lbs of garlic powder.

[RayStripling]

Thanks, I understand it now. Got it.

[RayStripling]

Has anyone every made skin sausage from the skin of a hog and if so, can you tell me how to do it.

[Jonathon]

RayStripling I searched through all my considerable sausage class booklets for some reference of this and couldn’t find it. I also searched through a bunch of commercial formulations and found nothing. Can you give me more to go on? Are you talking about breaking it down to something like gelatin and then using that?

[RayStripling]

Yes the skin is boil to a gelatin form and nix with a sausage mix to make what they call skin sausage. I remember very little on how they did it, but hope i remember enough to give it a go. Maybe next year’ for i’m down to my last 30 lbs venison.

[Joe Hell]

RayStripling I’ve used it on both Linguica and Chorizo. It’s boild and ground with the meat base. It melts away when cooked and gives a silky mouthfeel.

[Buffalo77]

is Sure Gel fruit pectin? The same as used in jams?

[Jonathon]

Buffalo77 I don’t know for sure but I am going to say almost certainly not. A quick google search showed me that fruit pectin is derived from fruit and is a thickening agent. Sure Gel could perform similarly but it is milk based and designed to aid in protein extraction during the mixing process of cured sausage.

[Garrisrp]

Hello. Will cold phosphate work if I choose to marinade in the stuff and not inject?