Its a definate improvement from my past works lol!!! That being said it still lacks the tang i wanted and i added citrc acid as recommended.The water bath took care of most of the shrinkage ,adding the binder made a big improvement much more moist and nice texture.Using the pork belly helped give it a nice white flecked appearance which i like.One thing i did notice kinda curious right after i water bathed it i sampled it while it was still warm the warm sausage had the tang but the one i am eating tonite doesnt seem as tangy it is cold tho ? perhaps i didnt mix well enuff but i am pretty sure i did .Any thoughts???Overall i am pleased tho the sausage does have some tang not just as much as i wanted.
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12/4/07 at 8:57pm