Hello all, some time has spend since I have last posted due to a lot going on in my families lives. But I'm back and ready to make some more sausages!
I had a question in regards to Sodium Erythorbate. I would like to try len poli's Wine and Cheese fresh sausage. It includes cure #1 and sodium Erythorbate but I don't understand why as it's not a cooked or smoked sausage. It's mixed, stuffed and froze or cooked to internal temp and eaten.
So I have to add these two ingredients? How do you guys feel about leaving them out ?
Thank you
Wine and Cheese Sausage
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Stickstring-
Since that is a fresh sausage the cure#1 and the Sodium Erythorbate are there to retain the color of the meat.
No problem with leaving them out.
http://lpoli.50webs.com/index_files/Sal ... ausage.pdf
Since that is a fresh sausage the cure#1 and the Sodium Erythorbate are there to retain the color of the meat.
No problem with leaving them out.
http://lpoli.50webs.com/index_files/Sal ... ausage.pdf
-
- Frequent User
- Posts: 106
- Joined: Thu Apr 17, 2014 21:01
- Location: USA