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Re: your response to my question

Posted By: Joe Ames
Date: Wednesday, January 21, 2004 at 5:33 a.m.

In Response To: Re: your response to my question (Rainer Fruhauf)

Rainer,

Using SPC is a really nice binder, I use it too, at a 1% level.
I also use 0.5% phosphate which helps alot.
My base sausage formula is 70.00% meat block, with 20.00% water, 1.00 to 2.00% pure salt.
I use this on just about all my sausages.

Looking at your original post, you said “When the internal temperature reached 170Deg F, I left them for 30 minutes,”.
When the internal temp' reached 170, they should have been placed, or rinsed in cold water to immediately stop the cooking. If this wasn't done then the sausages continued to cook and would "over cook".
Are you mixing by hand or with a machine? Are you adding any type of acidic ingredient to the formula?

Joe

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Messages In This Thread

your response to my question
Rainer Fruhauf -- Monday, January 19, 2004 at 8:50 p.m.
Re: your response to my question
Joe Ames -- Monday, January 19, 2004 at 9:39 p.m.
Re: your response to my question
Rainer Fruhauf -- Monday, January 19, 2004 at 10:07 p.m.
Re: your response to my question
Joe Ames -- Monday, January 19, 2004 at 10:49 p.m.
Re: your response to my question
Rainer Fruhauf -- Tuesday, January 20, 2004 at 9:53 p.m.
Re: your response to my question
Joe Ames -- Wednesday, January 21, 2004 at 5:33 a.m.
Re: your response to my question
Rainer Fruhauf -- Wednesday, January 21, 2004 at 8:50 p.m.
Re: your response to my question
Joe Ames -- Wednesday, January 21, 2004 at 9:24 p.m.
Re: your response to my question
Rainer Fruhauf -- Wednesday, January 21, 2004 at 10:46 p.m.

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