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Sometimes...

Posted By: Joe Ames
Date: Saturday, October 13, 2001 at 7:21 a.m.

In Response To: Re: Oooops.. Here's the correct recipe..A few easy sausages for the first time hobbyist. :-) (DaveS)

Increased salt levels are used to better extract the myosin, as well as a preservative, when done commercially, usually sugar or some other sweetener is used to mask the salt.
In the old days when SPAM was a new product it had about 6% salt!

I usually use about 1%, one pound per hundred pounds of meat. Occasionally 1.5%, some products just taste better with a little more salt.

;-)

Joe

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Messages In This Thread

Re: A few easy sausages for the first time hobbyist. :-)
DaveS -- Sunday, October 7, 2001 at 8:16 a.m.
Oooops.. Here's the correct recipe..A few easy sausages for the first time hobbyist. :-)
Joe Ames -- Sunday, October 7, 2001 at 8:45 a.m.
Re: Oooops.. Here's the correct recipe..A few easy sausages for the first time hobbyist. :-)
DaveS -- Saturday, October 13, 2001 at 6:50 a.m.
Sometimes...
Joe Ames -- Saturday, October 13, 2001 at 7:21 a.m.
Thanks for catching that Dave. :-) (NT)
Joe Ames -- Sunday, October 7, 2001 at 8:47 a.m.

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