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General question

Posted: 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?

Posted: Thu Jul 26, 2018 23:42
by Butterbean
For fresh, its more of a flavor thing but it could also effect your bind.

Posted: 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