I made some fresh sausage, a little confused. Cross-section of the sausage seem loose, this is the difference with CURED sausage? Or other reasons?
Two different facets
The plate diameter is 10MM or 4MM.
Operating temperature of 5 or less
Do not use any additives, try soy protein isolate.
Boiled, grilled tried.
Once with about 2 percent salt, adhesion slightly better.If you do not have additives, how to increase the adhesion?
Thank you for your answer.
Two different facets
The plate diameter is 10MM or 4MM.
Operating temperature of 5 or less
Do not use any additives, try soy protein isolate.
Boiled, grilled tried.
Once with about 2 percent salt, adhesion slightly better.If you do not have additives, how to increase the adhesion?
Thank you for your answer.