Not sure if this has been raised before? Not previously used supaphos in sausages, but having read several posts, some shy away & others state that it really does make a difference!
Decided to do a batch using supaphos & then do a back to back tasting with another batch of the same, only without. Now the question is - It says to use the supaphos at a rate of 0.8% of the finished product ie 8 gramms per kilo of meat. This however is not correct for the finished product, as obviously the finished product has rusk, water & season included! What are the opinions therefore of those having used supaphos - Which quantity would you base the calculation on ?