www.sausagemaking.org

Hi,

I have a recipe for Fresh Sausages that calls for

Meat: 75.00%
Water: 18.75%
Manioc Starch: 2.50%
Salt: 1.84%
Sugar: 0.42%
MSG: .05%
Sodium Erythorbate: 0.10%
Sodium Tripolyphosphate: 0.31%
Potassium Nitrate: 0.03%
Spices: 1.09%

I'd like to know where I can find the Sodium Tripolyphosphate and the Potassium Nitrate.

If these are not available, I'd like to know how to substitute them.

Thanks,
ss

from the host's shop you can get saltpetre:

http://www.sausagemaking.org/acatalog/S ... ammes.html

and supaphos (used at the dose recommended) will give you the phosphates you require:

http://www.sausagemaking.org/acatalog/Ingredients.html.

If you aren't in the UK then you may need to find a local supplier if the shipping costs are too high from the UK.

Dave