Spice Mixes and changes in the final product

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Spice Mixes and changes in the final product

Postby hersheyang » Tue Aug 04, 2009 6:08 am

Let's say I've come up with a sausage recipe that is the perfect texture that I am looking for. I decide that I want to make a different sausage with the exact same texture, only with a different flavor. If I change the spice mix, and the spice mix alone, keeping everything else constant, is there any possibility that this sausage will turn out differently, texture wise?

I would love to hear your comments and thoughts gathered from your experience.

Regards,
Hershey Ang
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Hershey
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Postby sausagemaker » Tue Aug 04, 2009 10:18 am

In theory it will work, however when using things like Tomato or citrus fruits like lemon or lime your meat texture can go out of the window.
To stop this you will need to buffer the acid in these products, use Bicarbonate of soda to do this

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Richard
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Postby wheels » Tue Aug 04, 2009 10:36 am

Richard

Can you elaborate on this for me please - at what rate do you use the bicarb?

Thanks
Phil
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Postby sausagemaker » Tue Aug 04, 2009 11:26 am

Hi Phil

We tend to use 1% in seasoning to buffer for a tomato sausage, I think its about the same for citrus juices.


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Richard
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Postby wheels » Tue Aug 04, 2009 12:56 pm

Many thanks, I've been looking for an answer to my tomato sausage woes.

Phil
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