Carrot Fiber Question
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I have been using carrot fiber for a few years, but realized that I was using it for a smoked sausage when I should’ve been using it for fresh sausage (the results were good, but I had much longer cook times that were probably caused by the water retention). If I was going to save the sausage in bulk 1# parcels (for bratwurst or Italian sausage), would it be ok to still add the carrot fiber?
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I would think so, but I’m curious to hear everyone’s opinions on this.
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I have been using carrot fiber for a few years, but realized that I was using it for a smoked sausage when I should’ve been using it for fresh sausage (the results were good, but I had much longer cook times that were probably caused by the water retention). If I was going to save the sausage in bulk 1# parcels (for bratwurst or Italian sausage), would it be ok to still add the carrot fiber?
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if I were going to use the pork at a later date I would just freeze and then add what is appropriate for the end product when using .
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if I were going to use the pork at a later date I would just freeze and then add what is appropriate for the end product when using .
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Most to include myself love the water retention in our sausage. There is nothing better than pulling a link of homemade sausage off the grill and getting splashed during the bite. Use carrot fiber if it is working for you, experiment and have fun making the best product for you.
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