Hunky Hot's....something to tide ya over till Nepa returns

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
thx dan.......is the phos really needed? i don't have a problem with it i just don't have any on hand...............
I don't think so Rob,  it just helps retain some additional moister. In fact I thought of leaving it out of this recipe but since I was going for maximum moister retention I left it in. 

 
 
 
i know some use oats, i was even thinking of a panade but i didn't want to mess with the texture. hmmmm.........if your steam bath cuts the cook time maybe they won't dry out in the smoker too much.......need to order some anyways so i just might wait on these till i put an order together............there are always brats (fresh) that can be made on my day off tomorrow.
 
I'm sure the dried milk will work fine by itself as a binder. The amount I posted above is about 1.5% of the total green weight of the product and 3% is the maximum recommended so you could double the amount for more water binding without affecting the flavor. This recipe was originally a Len Poli recipe and like most of his cooked sausage it contains the phosphate.

I tried making a couple Brit sausages with a rusk and they seemed to have a soft mushy texture to them. I need to try it again as I'm sure it was something I did wrong.
 
Last edited:
I tried making a couple Brit sausages with a rusk and they seemed to have a soft mushy texture to them. I need to try it again as I'm sure it was something I did wrong.
that sounds a little like a panade and too much sometimes can lead to what you experienced.........
 
Looks delicious Dan!

I use soy powder/flour for binder, seems to work just fine.

  Craig
 
Looks delicious Dan!

I use soy powder/flour for binder, seems to work just fine.

  Craig


yeah it just a matter of finding something that works for ya and going with it...
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky