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LOUSANTELLO
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General question

Post by LOUSANTELLO » Thu Jul 26, 2018 22:20

When I made fresh Italian sausage, I remember a comment about using a minimum of 1.5% salt. Was this a safety thing or a rule of thimb for flavor? I just made fresh brats and multipled wrong using .15% instead of 1.5%. Any harm if refregerated overnight then vacuum packed and frozen?
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Butterbean
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Post by Butterbean » Thu Jul 26, 2018 23:42

For fresh, its more of a flavor thing but it could also effect your bind.
LOUSANTELLO
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Post by LOUSANTELLO » Thu Jul 26, 2018 23:46

Ok thanks. They dont taste great. Very bland. I am hoping they flavor up in the refrigerator overnight. Thanks
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