Dosage of phosphate in emulsified sausages?

[BriCan]

I get your point, guys!

Well, opinions are different. Personally, I will use any additives that improve my result as long as they are not unhealthy.

All we do is supply the information it is up to each individual to make up their own mind if they wish to use it. The only time we might turn up the heat is we know that a person could/would/might do harm to themselves or other people

Additives are not all bad. My faluforv turned out very good. A little too firm; next time I will use half the amount of phosphate.

As you say

Additives are not all bad

it is that some can and do alter the flavour profile of the end product.

I am glad that things worked out for you and look forward to hearing about your next batch, it sounds like the stuffer is getting a good workout

[grisell]

Thanks Brican! The stuffer is great. One can stuff tens of pounds a minute. It's the other things that take time (as you certainly know...).

[vagreys]

André, can you describe what your end product was like, and can you attribute the firmness to the addition of the phosphates, specifically, or might there be other reasons for the sausage being a bit too firm in this batch?

[grisell]

Swedish Falu sausage is like a cervelat. It's very finely ground, 50/50 pork/beef with potato starch and water and mildly seasoned. This time I used a 75/25 pork/beef mix and used reduced beer instead of water. Added about 0.3% phosphate which was very advantageous. I used to fail with this sausage before. It got crumbly. It's difficult to get a good emulsion with home appliances or hand power.

So, the firmness is clearly because of the phosphate. I notice a great difference to the previous batches. Falu sausage is supposed to be quite firm, however this one is a little too much. Later today, I will fry some of it with some eggs and bacon (traditionally, that's the way to cook it) and be back with a report.

[BriCan]

Later today, I will fry some of it with some eggs and bacon (traditionally, that's the way to cook it) and be back with a report.

Photos please