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?

]]>https://waltonsdev.nodebb.com/topic/4576/carrot-fiber-questionRSS for NodeThu, 10 Sep 2026 22:08:17 GMTMon, 15 Nov 2021 18:15:25 GMT60Most 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.

]]>https://waltonsdev.nodebb.com/post/57074https://waltonsdev.nodebb.com/post/57074Thu, 18 Nov 2021 03:58:06 GMTcraigrice By freezing the plain pork alone, then mixing the seasonings when you need the sausage, you are thus removing any chance of flavor loss that would be caused by freezing the final product?

]]>https://waltonsdev.nodebb.com/post/56806https://waltonsdev.nodebb.com/post/56806Wed, 17 Nov 2021 01:49:48 GMTif 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 .

]]>https://waltonsdev.nodebb.com/post/56663https://waltonsdev.nodebb.com/post/56663Tue, 16 Nov 2021 02:09:05 GMTThanks. I am going to try it on my next batch.

]]>https://waltonsdev.nodebb.com/post/56618https://waltonsdev.nodebb.com/post/56618Mon, 15 Nov 2021 22:52:48 GMTrjsenk
It worked for me. Bulk sausage or sausage links is the same as far as carrot fiber goes.

]]>https://waltonsdev.nodebb.com/post/56597https://waltonsdev.nodebb.com/post/56597Mon, 15 Nov 2021 20:30:15 GMTI would think so, but I’m curious to hear everyone’s opinions on this.

]]>https://waltonsdev.nodebb.com/post/56585https://waltonsdev.nodebb.com/post/56585Mon, 15 Nov 2021 19:41:24 GMT