cane syrup

[D.E. Bowen]

Greetings From Orchard hill Ga. Brand new to making sausage. My question is can I add cane syrup to the meat along with the spices?

Thanks in advance
David

[YooperDog]

D.E. Bowen welcome to the community, a lot of different experience here. Be careful of those blue folks, you want to join Team Orange, just go to your settings.

I don’t know why you can’t, but I have never done it. One issue would be how to calculate/weigh your cane syrup. I am assuming that the cane syrup is nothing more than sugar and water, so why not just use sugar. I add maple syrup to my brine’s, but maple sugar to my meat block. Maybe Jonathan has done this.

[processhead]

The problem with adding syrup directly to the meat is how to get it dispersed evenly in the mix. Unlike granular ingredients or a liquid like water, syrup can be…syrupy…

Maybe dissolve the syrup in water before adding to the meat…
You would be on your own figuring out how much to use. I doubt there are any conversion charts for using sweeteners other than sugar in a recipe.

[kyle]

YooperDog Looking to the team blue leader for advice.

[kyle]

mixing the syrup and water does work. I do that when I inject venison bundles for smoking. you might just have to experiment on how much to put in to meet your taste

[YooperDog]

kyle

[Joe Hell]

processhead I dissolve/hydrate all of my seasonings in water when making sausage. Not only does it help evenly distribute the salt and spices but the liquid also helps steam the sausage from the inside out and makes for a juicy brat

[processhead]

Joe Hell said in cane syrup:

processhead I dissolve/hydrate all of my seasonings in water when making sausage. Not only does it help evenly distribute the salt and spices but the liquid also helps steam the sausage from the inside out and makes for a juicy brat

Yep. I usually do the same thing.

[D.E. Bowen]

Great advice everyone! Thanks so much, Going to experiment this weekend with small batches.

Thanks again
David