by vagreys » Wed Feb 27, 2019 7:47 pm
You could try leveraging the naturally-occurring phosphates in the meat, without additives. All meat contains phosphorus in various forms, like adenosine triphosphate. Meats will naturally absorb a certain amount of liquid without having to add something like supaphos. While it depends to some degree on the type of muscle and water content of the meat, a good rule of thumb is the redder the meat the more added liquid it will absorb. Fish and poultry absorb the least. Theoretically, pork can absorb about 30% of its weight in added liquid, beef over 40%, and venison even more. Do they need that much? No.
Depending on where you get your meat, it may already have been treated with added phosphates and injected with saline solution in order to sell you water weight at meat prices.
Absolutely fresh meat doesn't need any added liquid, having plenty of its own. Meat that has been processed for several days will have lost some liquid, and a little added back doesn't hurt. I often add about an ounce of water or broth per pound of pork to help with distribution of salt and spices.
Technique is important, too. If you add liquid, the meat will absorb it with gentle mixing. In cooking, cooking sausage too fast at too high a heat will cause the proteins to denature and squeeze out all the liquid, leaving the meat dry, no matter how much liquid was added. This is one reason sous vide meats are so completely different. Cooking gently over moderate heat, with a little patience, will yield a moist result without rusk, fillers, phosphates, or added liquid. Where I live, the sausage traditions do not typically include any rusk or cereal, and I prefer no chemical additives in what I make. I have no problems with sausage turning out too dry.
- tom
Don't tell me the odds.
You have the power to
donate life