Boone1 Yeah, puncturing the casing isn’t that big of a deal. You can stick it in the end which may or may not be open depending on the type of casing but in general, it won’t matter
glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner last edited by
Looking to add moisture retention to smoked pork sausage.
Can I use carrot fiber AND cold phosphate or is that overkill?
Any other suggestions are welcome
glen Yes, I have used them both at the same time in the past. Check out this https://meatgistics.waltonsinc.com/topic/393/how-to-make-juicier-chicken-brats-recipe and this https://meatgistics.waltonsinc.com/topic/415/how-to-make-a-juicy-homemade-turkey-bratwurst
Just know, that if you add Cold Phosphate you are increasing the pH which is great for water retention but not good for shelf life, so make sure you are treating everything else with extra care.