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Why use MSG in your sausages and cured meats?

Posted By: Joe Ames
Date: Thursday, November 16, 2000 at 10:40 a.m.

MSG, Mono Sodium Glutamate is simply a "Flavor Enhancer".
What it does is causes your taste buds to be more sensitive. There are different thoughts on how this happens, one is that it increases the saliva flow in your mouth therefore making your taste buds more receptive to flavors.
Something like the safe cracker running his finger tips over sand paper.

MSG, is also sold retail as "Accent", and has been around a long time. MSG occurs naturally, in abundance, in foods such as wheat, tomatoes, mushrooms and parmesan cheese, to name a few. (Maybe that's why Pizza is so popular.). ;-)

Use MSG at about the same levels as you would salt, even slightly less.
It will not only make your sausages and cured meats taste much better, but everything else consumed along with them will taste better too.

Want to make your good stuff a notch above? Try adding some MSG in your next batch and and wait for the compliments.

FYI

Joe

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Messages In This Thread

Why use MSG in your sausages and cured meats?
Joe Ames -- Thursday, November 16, 2000 at 10:40 a.m.
Re: Why use MSG in your sausages and cured meats?
Vern -- Monday, November 20, 2000 at 5:21 a.m.
That really puzzles me...
Joe Ames -- Monday, November 20, 2000 at 5:54 a.m.
Re: That really puzzles me...
Vern -- Friday, November 24, 2000 at 7:14 a.m.
All manufacturers, by law must label it...
Joe Ames -- Friday, November 24, 2000 at 7:36 a.m.

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