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Canning meat

Posted By: Joe Ames
Date: Thursday, August 30, 2001 at 7:36 p.m.

In Response To: canned chicken sausages (anil mehra)

Hi Anil,

As you probably already know, that when you can meats there is a drastic change in the flavor of the spices. What goes in doesn't always come out.;-)

IMHO, the most important thing for home canners of meats to watch out for is the burning, or carmelization of any sugars that may be in an ingredient.
Such as lactose in milk, etc.

As for flavors, you can probably use ingredients such as MSG, HVP or boullions to enhance the overall flavors.

Some of the binders that old timers used were semolina, crackermeal, flour, etc.
You could also use something like soy protein concentrate at lower levels, just be sure that there will be enough moisture in your formula to accomodate the absorption

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Messages In This Thread

canned chicken sausages
anil mehra -- Saturday, August 11, 2001 at 7:48 a.m.
Canning meat
Joe Ames -- Thursday, August 30, 2001 at 7:36 p.m.

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