Tapioca Starch
Posted:
Mon Mar 06, 2006 12:52 pmby 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
Posted:
Mon Mar 06, 2006 1:27 pmby 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
Posted:
Tue Mar 07, 2006 2:49 pmby Epicurohn
Thanks tristar. Will try.