- Feb 3, 2009
- 1,720
- 14
First time making salami so I have a some questions.
A few of the ingredients in Ryteks book are soy protein, corn syrup solids and powdered dextrose.
Are these ingredients the way to go, or has there been a different or better alternative to any of them?
The reason I ask is in one of the sausage posts I read a while back, there was a call to use Citric Acid in place of Fermento.
Is there something out there that works better than what the original recipe calls for?
What is the casing of choice for making this?
Thanks
A few of the ingredients in Ryteks book are soy protein, corn syrup solids and powdered dextrose.
Are these ingredients the way to go, or has there been a different or better alternative to any of them?
The reason I ask is in one of the sausage posts I read a while back, there was a call to use Citric Acid in place of Fermento.
Is there something out there that works better than what the original recipe calls for?
What is the casing of choice for making this?
Thanks