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In Reply to: Re: Cured Pork Loin--do I have a problem? posted by Stan in MD on December 20, 2013 at 14:14:47:
Hi Stan. There are cultures you can get in small quantities and at very reasonable prices to produce the tang you are speaking about. The cultures feed on the dextrose (sugar) in the mix and drop the ph giving the sausage the tang.
Milk powder or soya concentrate powder will work wonders for the texture in the sausage. I use about 1/2 cup mixed in 1 cup water per five lbs of meat paste. Over the years I have learned to put all the ingredients into a large canning jar, shake real well to make a paste then add it the the meat then mix well
Good luck Stan
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