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Novice sausage makers..
Posted By: Joe Ames
Date: Tuesday, December 2, 2003 at 7:30 a.m.
One of the most important parts of the sausage making process is getting the fat, water and protein to emulsify. This is what keeps everything in place inside the sausage when cooking.
This process is called "Myosin extraction". It was the key to making sausages that sausage makers kept as a well guarded secret for centuries. :-)
To read up on it, use the search feature at the top of our page and search for
Hope this helps
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