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Hi,
I am trying to establish the effect of vinegar on the emulsion of sausages.I have found that after mixing in my spice and fat and fry a test patty the texture is fine. But once I mix in the vinegar the texture goes soft,I need to find a balance in incorprating the vinegar without the side effect.Is it because the vinegar breaks down the protein? The formula calls for about 2%, the vinegar I use is grape vinegar 5% acid.Has anyone any experiece with this?

Hi

Expert forum member Sausagemaker advises the use of bicarbonate of soda with tomatoes/citrus to avoid this. I guess vinegar would be the same:

http://forum.sausagemaking.org/viewtopi ... soda#44699

HTH

Phil

Thanks Wheels last thing I thought of doing but it makes sense, kill the acid and retain the flavour.

i've made a number of different chorizo recipes with vinegar and am always disappointed witht the result. the meat is dry and the casings harden like a low grade of leather. i am giving up on adding vinegar. maybe i am doing somthing wrong, but i cannot figure out what.

Chorizo kid

Some of us have found the same effect when adding citric acid.

Phil

remove vinager and you will be happy

so does this affect boerewors then?

do not used this any more, i make several bacht i everithing go fine afther i remove vinager

SausagePhill wrote:so does this affect boerewors then?

I think that they're the exception to the rule:

The owner of this site is a member here: he probably knows more about boerewors than any other member:

http://www.biltongbox.com/boer.shtml

I hope this helps

Phil

I used to get similar results when marinating lamb with olive oil,lemon, garlic, oregano and salt
changed the lemon for sumac and got the taste minus the cooked meat and wateriness