Seasoning & Additives 105 - Common Additives

[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?