I would appreciate any recovery solutions or help as I believe I have added too much apple juice to my pork and apple sausage recipe and mixture is very slack. The basic composition was as follows:
3kg minced pork with back fat
300grams dried bread crumb
900ml apple juice
Seasonings
I wanted to avoid adding more crumb can I use corn flour?
Regards Mark
Help I have added too much fluid
5 posts
• Page 1 of 1
Help I have added too much fluid
by Gozzer » Wed Dec 21, 2011 11:16 am
- Gozzer
- Registered Member
- Posts: 11
- Joined: Wed Nov 21, 2007 10:14 pm
by captain wassname » Wed Dec 21, 2011 2:49 pm
A little soya protein absorbs a lot of water (5 times its own weight)
Jim
Jim
- captain wassname
- Registered Member
- Posts: 1529
- Joined: Mon Sep 22, 2008 4:32 pm
- Location: west cumbria
by Gozzer » Wed Dec 21, 2011 7:13 pm
captain wassname wrote:A little soya protein absorbs a lot of water (5 times its own weight)
Jim
Thanks for the reply.
How do I incorporate the soya and what sort of dwell time should I leave before stuffing?
Regards Mark
- Gozzer
- Registered Member
- Posts: 11
- Joined: Wed Nov 21, 2007 10:14 pm
by captain wassname » Fri Dec 23, 2011 1:37 pm
Just mix it in by hand like you do he other ingredients stuff immediately
Jim
Jim
- captain wassname
- Registered Member
- Posts: 1529
- Joined: Mon Sep 22, 2008 4:32 pm
- Location: west cumbria
5 posts
• Page 1 of 1
Who is online
Users browsing this forum: No registered users and 19 guests