Review of older topics

Post Reply
steelchef
Passionate
Passionate
Posts: 282
Joined: Mon Nov 15, 2010 02:06
Location: Fort St John, British Columbia

Review of older topics

Post by steelchef » Thu May 12, 2011 21:07

We have many members who have joined in the last 12 months and it is fitting to point them toward some of the older posts which are relevant to our craft. This is one that needs to be read and understood by everyone for the ultimate in sausagemaking results.

http://www.wedlinydomowe.pl/en/viewtopi ... =2164#2164
Everything in excess! To enjoy the flavor of life, take big bites. Moderation is for monks.
User avatar
Chuckwagon
Veteran
Veteran
Posts: 4494
Joined: Tue Apr 06, 2010 04:51
Location: Rocky Mountains

Post by Chuckwagon » Fri May 13, 2011 07:58

Thanks Chef-O,
This one is important because a lot of people believe they can just cut down the salt as much as they like. Not so! :shock: It is needed to modify proteins and protect against all kinds of microorganisms. It's a big, big, mistake to cut down the salt in a recipe without checking with a professional first. In many cases, SOME may be eliminated but most people would be surprised just how much is required for expected benefits - especially in fermented sausages!

Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
ssorllih
Veteran
Veteran
Posts: 4331
Joined: Sun Feb 27, 2011 19:32
Location: maryland

Post by ssorllih » Fri May 13, 2011 12:56

The salt in our diet is from many sources and when we cook from basic ingredients we have control over where we put the salt. I figured that we could get a daily maximum of salt from some types of sausage if we consumed more than about six ounces. In which case you simply don't add salt to the other foods eaten that day.
Ross- tightwad home cook
Post Reply