Using MSG

[Huskee]

@umamidadi, I see what you did there

[(umamidadi)]

umamidadi agrees

[smarkley]

Thanks Jon!

[Jon Solberg]

1/2 tsp per pound.

I use about a 1/4tsp per pound and do the same as Max. Very positive results IMO

[smarkley]

I apparently missed this thread back in August... I do want to try MSG now. The amounts to use in MMD allude me, but I may try Max's method.

[Max Good]

I don't mix it in. I give meats a light dusting when I salt them for dry brining. The whole notion that MSG is unhealthy has no scientific support and was spurred by a speculative, unsubstantiated article that appeared in The New England Journal of Medicine in 1968. As the Chinese would say, it's a bunch of malarckey. Here's a great article about the subject: http://www.smithsonianmag.com/arts-c...947626/?no-ist

[David Parrish]

Sorry to bump an old thread, but I'm wondering if you folks have any new thoughts on MSG, and if it was ever tried in Memphis Dust.

[Huskee]

I do believe sodium and chloride are poisonous as lone elements. I'm guessing the combo is the magic-worker. I could be wrong chemistry was a while ago...

[Jon Solberg]

trust me I will. ; )

[_Keith]

For science!!

[_Keith]

In solution, the sodium ion separates from the glutamate ion. But the glutamine ion is much larger than the chloride ion in table salt, so I doubt it will get pulled into the meat. I don't know if it's the sodium ion alone or the sodium and chlorine ions together that work the magic. Again, try it and find out!

[_Keith]

I think I'll start calling it "protein salt", since it pretty much is. Or just "umami powder"

[Jon Solberg]

Questions:

Can MSG replace salt (in dry brine)?

Is there an advantage to applying MSG for the dry brine time?

or

Can it be applied at the time of the rub?

Sorry they are kinda random.

[grantw]

1/2 tsp per pound of meat, i have added it to injections as well

[Huskee]

Max from my understanding that rep cam from chinese buffet restaurants (who use it heavily becasue it's awesome). People don't grasp the idea that you've just eaten until you're about to burst, but instead blame it on the fact that MSG is used as a reason they feel bloated and sluggish and get a headache. "MSG" as an acronym implies anonymity and dangerous chemicals. If it were called 'super wonderful flavor zapper' many would be less likely to point fingers I do believe.