Frankfurter/weiner recipes

Recipes for all sausages

Postby Bob » Tue Jan 25, 2005 7:05 pm

Parson Snows wrote:Bob wrote
You find it at the convenience stores at the point of purchase. It is very expensive - a piece 1" wide and 6" long can cost over $1.

Not in Thailand I won't (and that goes for many other countries). That's one of the reasons that I suggested to Franco to look into it.

LOL. Afraid it's made out of dog or rat, eh?

I was referring to ground meat jerky. But I suppose they could grind up dog or rat <yuk>

Bob wrote:
I am still looking for the chemical agent that makes the jerky a bit chewier and rubbery. Here's some possibilities:

monosodium glutamate
carboxymethyl cellulose
tricalcium phosphate

Any ideas what it might be?

Where did you get these ingredients from?

From the package of jerky seasoning I got with the LEM Jerky Gun.

For now out of the three above it would be the carboxymethyl cellulose (a common bulking agent)

It appears toward the front of the list of ingredients in terms of abundance.

There's salt, worchestershire powder, MSG, garlic and then that stuff in that order.

though I would have to know all the ingredients present to be dead sure.

The rest appear to be conventional spices found in sausage recipes.

Do you have something specific in mind?

monosodium glutamate (MSG) is a flavour enhancer

The Japanese claim that MSG is a fifth taste along with the conventional four we all know about.

and tricalcium phosphate is typically an anti-caking agent, buffering agent

Then that's not what I am looking for.
Bob
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Postby Parson Snows » Tue Jan 25, 2005 7:34 pm

You wrote
You find it at the convenience stores at the point of purchase.

No Bob there just isn't ANY jerky available in Thailand (rat, dog or otherwise). They actually do have a similar product. "Neua Dat Deal" (Sun-dried Beef)

I asked
Where did you get these ingredients from?

From the package of jerky seasoning I got with the LEM Jerky Gun.

I wrote
I would have to know all the ingredients present to be dead sure.

There's salt, worchestershire powder, MSG, garlic and then that stuff in that order. The rest appear to be conventional spices found in sausage recipes.
My opinion still stands

You wrote
The Japanese claim that MSG is a fifth taste along with the conventional four we all know about.

As far as I'm concerned MSG is generally used as a flavour enhancer in order to cut production costs.

kind regards

Parson Snows
Heavenly Father Bless us
And keep us all alive
There's ten around the table
And food enough for five... Amen
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Postby Fatman » Wed Jan 26, 2005 12:24 am

My Reply

My reply to this thread is I do not have enough expertise to contribute , however I do read this and similar threads albeit I am not the person to experiment in this area. But I do thank you , those that do !!

But I am quick to contribute where I feel I am worthy!



Regards

Fatman
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Postby Bob » Wed Jan 26, 2005 12:33 am

Fatman wrote:My reply to this thread is I do not have enough expertise to contribute , however I do read this and similar threads albeit I am not the person to experiment in this area. But I do thank you , those that do !!


Nesco sells their toy jerky gun to kids. If they can make ground meat jerky, then so can you.

Use my corned beef pastrami seasoning recipe modified for jerky and you will not screw up as long as you have some fat in the ground chuck and do not cook it too hot.

This is so simple, children do it.
Bob
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