Quote:
Originally Posted by recruiterg
Worth, what did you do with the corn starch?
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I put it over the top of the meat in powder form before I started mixing.
It acts as a binder for the juices in the sausage.
This helps make for a more ((springy sausage)) when you cook it.
There are many binders for salami and sausage corn starch is but one.
I would have used it in the other stuff I made but just knew I didn't have any.
Low and behold I had a brand new box all I had to do is look where I keep it.
I try to stay away from premixed ingredients and use stuff readily available.
Not that there is anything wrong with premixed it just isn't the way I do things.