Grimpuppy don’t add it to standing water. There is a xhance it will gas out and that can cause a dangerous cloud. Now, if you want to add it to your dry seasoning and drag your meat through it then soak it overnight that will be okay. Just can’t dump large amounts into standing water!
Adding horseradish
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If I wanted to add horseradish to the Bloody Mary snack stick seasoning for an extra kick who has the best method of adding it to the mix? Can you use regular prepared horseradish or does it need to be in powder form?
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I’ve never done it, but I would go with the powder. Prepared horseradish has substantial amount of vinegar, and that can interfere with the texture of your snack sticks (by denaturing proteins). It’s not so much of an issue for fresh sausages.
Again, though, I’ve never done it. Someone might come along and say that everything was hunky dory when they added prepared horseradish.
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
ducky190 I would go with the powder, as what has already been stated. Also, you are going to cook the sticks and you will probably lose flavor. Another factor is powdered is flavor consistent, fresh or prepared varies from bran to brand and varieties. That is my experience with horseradish, I haven’t put it in fresh or cured sausages.
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What if you dried it out? Losing the vinegar heating in a skillet but not browning?
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blackbetty61 Team Blue Regular Contributors Canning Green Mountain Grill Veteran Cast Iron last edited by
First thing I thought was maybe put it in a dehydrator on parchment paper or some dehydrators have those fruit roll up sheets?
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