Re: Seasoning & Additives 102 Shelf Life and StorageI make fresh sausages like bratwurst style sausages, and I vacuum seal them after they are complete but after several months in the freezer they all have an off flavor like it’s old and not a good flavor. Do you recommend any type of additive that I can add to keep the flavor? I only use the seasoning and fresh meat nothing else.

]]>https://waltonsdev.nodebb.com/topic/4278/sausage-flavoringRSS for NodeFri, 11 Sep 2026 11:26:41 GMTFri, 17 Sep 2021 02:08:48 GMT60Jonathon I’m not against nitrates ( I use them in my bacon) I usually make this sausage from fresh or frozen pork and once the sausage is made I will hang it inside my walk in cooler to dry and then it’s vacuum sealed

]]>https://waltonsdev.nodebb.com/post/48097https://waltonsdev.nodebb.com/post/48097Fri, 17 Sep 2021 14:46:18 GMTdavesdeer How do you feel about Nitrites? They have many functions and one of the is to help preserve flavor. Though, that flavor is supposed to be the hard to describe cured meat flavor. Adding |Potassium-Sorbate would be an option, though we don’t sell it in small quantities. |Potassium-Sorbate and |Fresh-Bloom would also be possibilities. Can you walk through your process a little? What is your meat block, is it cooked before, or after it is frozen, how is it packaged?

]]>https://waltonsdev.nodebb.com/post/48083https://waltonsdev.nodebb.com/post/48083Fri, 17 Sep 2021 14:04:00 GMT