Supapres

Recipes for all sausages

Supapres

Postby andrewe84 » Mon Feb 19, 2018 9:20 pm

Just wanting to clarify, I see that the stated use of Supapres is 0.08g per kg. Is this of meat or final product. Eg 800g pork +200g fat= 1kg meat =0.08g supapres
or
1kg pork+300g fat+200g water+100g rusk+100g+300g 'flavour' = 2kg sausage =1.6g supapres

I haven't actually worked out proper weights here, just picked easy to calculate numbers! :)
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Re: Supapres

Postby wheels » Mon Feb 19, 2018 10:45 pm

I've never used it, but I believe that it's of sausage weight. If it's from a commercial supplier check your 'flavour' specification to make sure that it doesn't contain it - Sodium metabisulphite or similar. Most do.

HTH

Phil
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Re: Supapres

Postby andrewe84 » Mon Feb 19, 2018 11:01 pm

Thanks. I use my own seasoning so I know it has none in. I was only aiming to use it when giving to others as a precaution. It always seems a bit of a short life by the time I've made them, usually over 2 evenings (3 kids under 5) then hand them over on day 3 to have to be cooked on day 4 or 5. It limits my sausage making to a Wednesday and Thursday night ready for the weekend!
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