Fat free dried milk (again)
thegunnut last edited by
Just looking at a recipe that calls for 1 cup non fat milk powder for 5# of meat.Would 1% carrot fiber by weight have the same effect?
@thegunnut It would give you some similar benefits but wouldn’t really be the same. The milk will add protein content and, I think, has a little bit of a taste to it as well. Now, I also don’t taste anything from Carrot Fiber and I have read on here that some people can taste some carrots when adding it.
Now, if you are right in the middle, or just about to start processing and you have Carrot Fiber and don’t have milk then absolutely go ahead and use the carrot fiber. However, I wouldn’t go beyond 4 oz of carrot fiber per 25 lb of product!
@Jonathon @LaBarca-cf What I take @Jonathon is saying is that you might just want to “pre-grill” your fresh sausages all the way up to full cooked temperature (71 C/160 F) and then bag them. Store them on ice until you are ready to serve them. When you get ready to serve them, throw them, bag and all, into a 160 F/71 C kettle of water for 20 minutes. Your sausages will be serving temperature, smoky and delicious. You will also bypass any chance of serving bad meat. This will work especially well if you have a vacuum bag sealer. If not, slowly work the air out of a ziploc bag and seal that as well as you can.
let us know if any of this is helpful.
@Jonathon sure did, and so did the other 11 out of 12 people conpared to that half hog i did. They said that both were delishous but like the black bull better. Now with that said the 1/2 hog had alot more hours of smoke time which gave it alot of smoke flavor where the black bull had more seasoning flavor. 1/2 hog was 23 hour cook with approx 6 hours smoke and one 8 lb pork butt only had 2 hours smoke. Took both meats up to 160° then cut off smoke, wrapped in foil and finished cook to 200°. Both were extremely juicy
@Dave-R Interesting. I would have not expected that much difference between the two.