Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: billythekidrock on November 17, 2010, 06:05:37 PM
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Anyone adding this to their homemade sausages?
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I haven't used it in my home made sausage, but I do use it on my home made rub for my tri-tip recipe. Is there something I should know about that I don't? Thanks. John
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Nothing to know. I was just curious if it made that much of a difference in taste.
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Some people can be very sensitive to it and have something like an allergic reaction. Fever spike, burning neck pain, dizziness. Chinese restaurants have been notorious for it.
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Yea, that was a slight concern I had.
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one way to see how big a difference it makes is to do a side by side comparison and yeah some people are allergic to it...same with sulfites in wines some people dont tolerate them...
MSG is sort of like salt on steroids....
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I have heard that powdered milk will make a big difference in the taste !! :dunno:
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Powdered milk is often used as a binder, but I prefer soy protien if I am using a binder. It can help in moisture retention.
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No reason to add it if you're a good chef.