% of MSG for sausage reciepe

[lemonD]

Jim,
I use 5g or 0.5% per kilo of meat weight in a longansia sausage recipe, I wouldn't go over that it would be a waste. It also doesn't add to the salty taste.

LD

[captain wassname]

Hi;

LD I went for 1gm per kilo and was pleased with the result.Was your 5 gms per kilo part of the reciepe or something that you came up with via trial and error?. It did say on the web that if you add too much it wold be counter productive.I think I may try a bit more next time.

John; Im struggling with the picture (think it needs resizing from 5 kbs) Im chuffed with what Ive achieved. Its not exactly additive free but an 80.79%low fat meat sausage that tastes and bites as good as a decent shop one is pleasing.
I still need to experiment with the tapioca starch but I cant see a lot of improvement.

Thank for the help people

Jim

[captain wassname]

John O.K. I think ive cracked it this is my 500gm low fat Cumberland



Problem is my broadband out here is real slow so I need to resize or I just tim out.

Jim

[wheels]

Jim

You can optimise them online at:

http://webresizer.com/

Phil

[saucisson]

Looks OK to me

Dave

[johnfb]

Nice looking sausage there. Is it the Oddley blend?

[captain wassname]

John;
It was Oddleys blend aout 50/50 tukey and well trimmed pork shoulder with 0.85% of meat fat replacer. and 1 gm per kilo of msg 8%of meat rusk and 12% water and 2.9% of seasoning.

Jim

[lemonD]

Hi;

LD I went for 1gm per kilo and was pleased with the result.Was your 5 gms per kilo part of the reciepe or something that you came up with via trial and error?. It did say on the web that if you add too much it wold be counter productive.I think I may try a bit more next time.

John; Im struggling with the picture (think it needs resizing from 5 kbs) Im chuffed with what Ive achieved. Its not exactly additive free but an 80.79%low fat meat sausage that tastes and bites as good as a decent shop one is pleasing.
I still need to experiment with the tapioca starch but I cant see a lot of improvement.

Thank for the help people

Jim

I started at 2gm/Kg of meat weight increasing it 1g/Kg until my wife said it was OK.
5gm is the highest I've seen recommended for TOTAL food weight, which in the Longanisa recipe equals about 0.35%. of total recipe

Your Cumberlands look the mutts nuts

LD

[captain wassname]

Phil: Many thanks I think I reduced the file size but not the image size .The webresizer looks about my technical level so is now in my bookmarks.

LD: thanks for the info. 5 gms was the maximum I came across. I think Ill try 2 gms per kilo of meat in my next batch.

Jim.

[wheels]

Jim

I generally size to about 500px wide, this reduces file size considerably, even before further optimisation.

Phil

[captain wassname]

thanks Phil.

Jim

[saucisson]

'twas me that made it visible

Dave

[captain wassname]

How

Jim

[saucisson]

I took your image:

http://img91.imageshack.us/img91/8342/img0456a.jpg

and added:

{img]http://img91.imageshack.us/img91/8342/img0456a.jpg[/img]

the first bracket should be a square one and if it is you get:




Dave

[lemonD]

I took your image:

http://img91.imageshack.us/img91/8342/img0456a.jpg

and added:{img]http://img91.imageshack.us/img91/8342/img0456a.jpg[/img]

the first bracket should be a square one and if it is you get:




Dave

Then I added this

<img src="http://img91.imageshack.us/img91/8342/img0456a.jpg" width="200" height="150">

{img src="http://img91.imageshack.us/img91/8342/img0456a.jpg" width="200" height="150">
Or this
<img src="http://img91.imageshack.us/img91/8342/img0456a.jpg" width="100" height="200">
Or this
<img src="http://img91.imageshack.us/img91/8342/img0456a.jpg" width="300" height="100">

Just mess around with the heights & widths.

LD