Additive Conversion Chart

[marzig20]

johnsbrewhouse Professional bakers always measure critical dry ingredients by weight. There can be a large variation measuring by volume. I always scale my dry ingredients when reducing for small batches.

[johnsbrewhouse]

marzig20 I always convert mine to grams anymore, much more precise for the scale. I also break down the ingredients measurements myself, rather than using the chart most of the time. The chart is quick, but I like doing the math to make sure.

[Dr_Pain]

johnsbrewhouse HAAHHAHA ! Death to the tyranic imperial system

[marzig20]

Dr_Pain That’s funny!!

[bocephus]

Jonathon Thanks Jonathan, very useful.

[jac1]

I have summer sausage spice blend with sodium erythorbate already added,
can I stuff my sausage after supper then smoke it in the morning ? It would be about 8 to 10 hour between. Thanks

[JohnG5]

jac1 Since you are using sodium erythorbate as a cure accelerator there is no need to hold it overnight. You can go straight to smoking from stuffing. Without a cure accelerator, you would need to refrigerate overnight.

[jac1]

Thanks, but I was wondering if I could keep it over night or would it hurt the sausage. Right now I don’t have time to do both back to back. I could wait to make it if I had to.

[JohnG5]

Yes holding them overnight using sodium erythorbate would be ok. If you were using encapsulated citric acid as a cure accelerator, then you would need to smoke right away.

[jac1]

Thankyou.

[dncerdmann]

Sure Gel vs. Carrot Fiber. I have been making summer sausage with venison and pork butt/fat for several years with good success. Only issues have been casing adhesion and small amount of fat inside casing, despite thorough mechanical mixing. Thought I would switch from Carrot Fiber to Sure Gel to see effect. That did resolve the previous issues, but my sausage turned out much denser, more like a bologna. Flavor is spot on. I have had other Summer with this consistency, but prefer a softer consistency, as is more common here in WI. Could the switch in binders be causing this, or is a different cause more likely?

[JohnG5]

dncerdmann Carrot Fiber absorbs more of the water in your sausage. That may have some kind of effect on the density.

[YooperDog]

dncerdmann carrot fiber has about 14X the water holding power which will give you a juicier product compared to sure gel. That is one of the reasons it is recommended for fresh sausage.