Tapioca Starch

[Epicurohn]

Some kind guys recommended use of tapioca starch instead of Soy Protein or rusk in my fresh sausages. Finally found a retail store that sells the stuff. What's the recomended dossage in grams per Kg of Meat/Fat for Bangers? Is it used also in smoked sausages? Any tips regarding it's use?

Thanks,

David

[tristar]

Hi David,

I have used it in my seafood sausages but just guessed the quantity, for about 750 grams of seafood I used a couple of tablespoons. I have since been told the normal rate is 2-3%, my sausages worked out fine, beginners luck I guess. I don't know about its use in cold smoked sausages, but my seafood sausages were hot smoked for about 90 minutes and were delicious.

Regards,
Richard

[Epicurohn]

Thanks tristar. Will try.