Vinegar

[Zulululu]

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?

[wheels]

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

[Zulululu]

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

[the chorizo kid]

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.

[wheels]

Chorizo kid

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

Phil

[christ2000]

remove vinager and you will be happy

[SausagePhill]

so does this affect boerewors then?

[christ2000]

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

[wheels]

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

[Snags]

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