Okay, two of the things I found was that it is often used in meat processing when we want the salt flavor to be present but not the functionality of salt and its effects on solubilizing proteins. So think a Fresh Sausage seasoning that needs to be mixed for a longer than normal period of time, by adding salt in an encapsulated form you can mix it longer without protein extraction. The other one was that it is often used when meat is going to be seasoned and then frozen shortly after having the seasoning added. The salt will keep acting on the meat as it is being frozen, and as salt raises the boiling point of water, it also lowers the freezing point of water.
Lower Salt fresh sausage
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New to sausage making. I love the flavor of the fresh hot Italian sausage mix, but it was very salty tasting. Is there a low sodium substitute or how would I adjust the mix to reduce the salt?
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas last edited by
Use this https://www.waltonsinc.com/reduced-salt-mild-italian
And add cayenne pepper and red pepper flakes until you get the heat you want.
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Tex_77 Thank you, I’ll give it a try when they get it back in stock.
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