Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: billythekidrock on November 17, 2010, 06:05:37 PM

Title: MSG?
Post by: billythekidrock on November 17, 2010, 06:05:37 PM: Anyone adding this to their homemade sausages?
Title: Re: MSG?
Post by: WCTaxidermy on November 18, 2010, 01:39:46 PM: 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
Title: Re: MSG?
Post by: billythekidrock on November 18, 2010, 04:09:22 PM: Nothing to know. I was just curious if it made that much of a difference in taste.
Title: Re: MSG?
Post by: MikeWalking on November 18, 2010, 04:31:43 PM: 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.
Title: Re: MSG?
Post by: billythekidrock on November 18, 2010, 04:39:08 PM: Yea, that was a slight concern I had.
Title: Re: MSG?
Post by: runamuk on November 18, 2010, 04:45:49 PM: 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....
Title: Re: MSG?
Post by: robodad on November 18, 2010, 04:47:25 PM: I have heard that powdered milk will make a big difference in the taste !! :dunno:
Title: Re: MSG?
Post by: billythekidrock on November 18, 2010, 05:04:46 PM: 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.
Title: Re: MSG?
Post by: Bean Counter on November 22, 2010, 08:20:30 PM: No reason to add it if you're a good chef.