I'm interested in making my own sausage. A number of recipes I've come across on the Internet include Amesphos Phosphates. In researching it's suppose to retain moisture. I haven't seen it mentioned in any of Meathead's recipes. Thoughts on if it's necessary or important. Thank you.
-
-
I can't help, but welcome to The Pit Dave. Someone will be along in a bit with more info. -
Welcome from IndianaComment
-
Welcome to the pit! I took the liberty to move your topic to the correct thread.
Since you’re new, and if you haven't already done so, please check out our homework assignment post for new members, it contains a few how-tos and please-dos. This will help you learn your way around so you can get the best experience from our forum.
Also, it's very important that you:
Give us an email address you actually use. You can check the email we have on file for you by clicking your name in the upper-right, then User Settings, then the Account tab. You currently cannot change your email on file with us since it’s tied to your Pitmaster Club account as well as our payment processor, Stripe. Don’t worry though, you can change it by simply visiting https://pitmaster.amazingribs.com/pi...il-request.php
Add the domain AmazingRibs.com to your email safe list. We NEVER spam! This is important so you can receive special deals we occasionally work out for our members, receive notices about your account, such as if you’re up for renewal or are ever drawn as our monthly Gold Medal Giveaway winner, which is open to all paying USA members or those with a USA delivery address (we’d hate to have to pick another person because you don’t answer us)!
Thanks for joining!Comment
-
Thank you Henrik for moving my post to the correct thread. I'll take your advice and read the homework assignment.
Comment
-
I've made 100's of pounds of sausage and getting a correct ratio of fat is important. Also, getting your grind down to the texture you like (coarse vs fine) is also important. I've never bothered with phosphates.Comment
-
I would recommend working on the fat ratio first to see if you need anything at all. While grinding and mixing do small test patties to see how you are progressing. You can always add fat or moisture before casing.
If you do find you need to add these phosphates in some of your batches I would appreciate you letting us know about your experiences with them.Comment
-
Jerod and Donw thanks for the input. It's going to be a few weeks before I start experimenting. I'll let you know how it goes.Comment
Comment