Is our sausage better than the butcher's

Post Reply
Blackriver
Passionate
Passionate
Posts: 221
Joined: Sun Dec 19, 2010 22:03
Location: Wisconsin

Is our sausage better than the butcher's

Post by Blackriver » Fri Mar 15, 2013 15:14

Ok I tried some summer sausage and Landjäger a local butcher shop made. The homemade stuff I make from recipes on this forum is better. Why is that? The butcher goes through the same process we do. Also when they make summer sausage how do they get their tang? Are they using starter cultures or are they using something like fermento or encapsulated citric acid to achieve their tang because they are making larger quantities?
Top
Doug
User
User
Posts: 60
Joined: Thu Jan 03, 2013 03:33
Location: San Jose. Ca.

The tang

Post by Doug » Fri Mar 15, 2013 23:29

I would just ask them, they should tell you...
Top
nuynai
Passionate
Passionate
Posts: 268
Joined: Thu Dec 01, 2011 15:17
Location: Buffalo, ny

Post by nuynai » Sat Mar 16, 2013 17:15

Tender Loving Care. IMHO, smaller batches get more attention and care that commercial processors can give.
Top
Post Reply

Return to “Technology basis”