Adding MSG to recipes

[cptnding]

Just by itself at 0.25%. I will try adding in yeast extract with it, as they are supposed to complement each other really well. I haven't got the yeast extract yet, though.

Thanks for the info. I'm very interested in this and have ordered both myself. Have you found any suggestions on a use percentage for the yeast extract? I haven't had much luck with that one.

 

[DougE]

Thanks for the info. I'm very interested in this and have ordered both myself. Have you found any suggestions on a use percentage for the yeast extract? I haven't had much luck with that one.

I'll get back on that ......... may have it on text message, but have to read back through the convo.

 

[indaswamp]

I don't think you will be disappointed.

I just made a Balsamic Reduction Glaze to go on a Caprese salad for the 4th tomorrow... decided on a whim to add a little I&G to it....WOW! Mind Blown!!!

 

[DougE]

I just made a Balsamic Reduction Glaze to go on a Caprese salad for the 4th tomorrow... decided on a whim to add a little I&G to it....WOW! Mind Blown!!!

It really makes flavors pop! I'm sold after my initial trials.

 

[DougE]

Thanks for the info. I'm very interested in this and have ordered both myself. Have you found any suggestions on a use percentage for the yeast extract? I haven't had much luck with that one.

Ok, here is what I got from someone still testing the waters with both. Use maybe half as much yeast extract as I+G. Also, the yeast kind of has a beefy bullion like flavor, so may really not be optimal in an all pork sausage.

 

[slavikborisov]

I finally tried the I+G isa batch of breakfast sausage. It really makes the flavors pop in a way that MSG doesn't, is all I can say. No change in the overall spice profile, but it really makes the flavors pop.

Glad it worked out !!

 

[cptnding]

Ok, here is what I got from someone still testing the waters with both. Use maybe half as much yeast extract as I+G. Also, the yeast kind of has a beefy bullion like flavor, so may really not be optimal in an all pork sausage.

Thanks for the info DougE. I'll try that as a starting point and go from there.
I ordered both from Make It Meaty. The only guidance I could find on their website was:

"This premium flavor is subtle and evokes high notes with a strong umami note. Recommended for chicken, pork and other milder meats, but it can add additional depth to beef and game. Light in color, naturally high in glutamates and nucleatides - add pop without adding MSG.

Use 1-3 tablespoons (to taste) per quart of liquid or 1 tablespoon per pound of meat. 100% yeast extract."

So pretty vague to say the least.

​

 

[DougE]

Thanks for the info DougE. I'll try that as a starting point and go from there.
I ordered both from Make It Meaty. The only guidance I could find on their website was:

"This premium flavor is subtle and evokes high notes with a strong umami note. Recommended for chicken, pork and other milder meats, but it can add additional depth to beef and game. Light in color, naturally high in glutamates and nucleatides - add pop without adding MSG.

Use 1-3 tablespoons (to taste) per quart of liquid or 1 tablespoon per pound of meat. 100% yeast extract."

So pretty vague to say the least.

​

Yeah, I read through all that too. The I+G is a winner, but not sure where the yeast extract fits in yet. I know at least one who did breakfast sausage with I+G plus MSG, and wasn't keen on the results. He is sold on straight I+G, as am I. I have played around with MSG in some sausages, but it was kind of meh. I+G really delivers though.

 

[zwiller]

OK so I finally tried I&G. Eyeballed a small rub of salt, a little msg, and tiny and I mean TINY bit of I&G and put on some steaks for a few hours. Not a fan. Waste of money if you ask me.

LOL
LOL
LOL

In all seriousness, LOVE what it did but not so sure of it's use in sausage as it was VERY beefy. The effect is alot like using au jus or stock. 100% sure I am using it in my beef rubs and injections and think it would rock in soups. The part that is sorta shocking is how the I&G seems to reduce the saltiness a tad but brings such a savory beefy umami note. Chef JJ is smiling...

 

[Brokenhandle]

OK so I finally tried I&G. Eyeballed a small rub of salt, a little msg, and tiny and I mean TINY bit of I&G and put on some steaks for a few hours. Not a fan. Waste of money if you ask me.

LOL
LOL
LOL

In all seriousness, LOVE what it did but not so sure of it's use in sausage as it was VERY beefy. The effect is alot like using au jus or stock. 100% sure I am using it in my beef rubs and injections and think it would rock in soups. The part that is sorta shocking is how the I&G seems to reduce the saltiness a tad but brings such a savory beefy umami note. Chef JJ is smiling...

View attachment 670427

For sure have to order some now!

Ryan

 

[indaswamp]

I've been trying it in some recipes...Blown away at the deep umaimi it brings! First I used it in a crawfish etouffee base that I will be bringing to the camp when my friends from Kansas come down fishing end of July. Holy Shnankies!!! Wow I can definitely tell the difference! I'm impressed by sodium I&G I'll tell ya that!

 

[slavikborisov]

OK so I finally tried I&G. Eyeballed a small rub of salt, a little msg, and tiny and I mean TINY bit of I&G and put on some steaks for a few hours. Not a fan. Waste of money if you ask me.

LOL
LOL
LOL

In all seriousness, LOVE what it did but not so sure of it's use in sausage as it was VERY beefy. The effect is alot like using au jus or stock. 100% sure I am using it in my beef rubs and injections and think it would rock in soups. The part that is sorta shocking is how the I&G seems to reduce the saltiness a tad but brings such a savory beefy umami note. Chef JJ is smiling...

View attachment 670427

I’m going to up the dose in my sausage recipe as I don’t think of it as beefy as much as I think it compliments whatever meats it gets put on, if you sprinkle some in your mouth just raw it’s unbelievable what melt in your mouth feeling you get!

 

[slavikborisov]

I've been trying it in some recipes...Blown away at the deep umaimi it brings! First I used it in a crawfish etouffee base that I will be bringing to the camp when my friends from Kansas come down fishing end of July. Holy Shnankies!!! Wow I can definitely tell the difference! I'm impressed by sodium I&G I'll tell ya that!

Yeah I thought MSG was the pinnacle….. boy was I wrong after I had this stuff!

 

[DougE]

OK so I finally tried I&G. Eyeballed a small rub of salt, a little msg, and tiny and I mean TINY bit of I&G and put on some steaks for a few hours. Not a fan. Waste of money if you ask me.

LOL
LOL
LOL

In all seriousness, LOVE what it did but not so sure of it's use in sausage as it was VERY beefy. The effect is alot like using au jus or stock. 100% sure I am using it in my beef rubs and injections and think it would rock in soups. The part that is sorta shocking is how the I&G seems to reduce the saltiness a tad but brings such a savory beefy umami note. Chef JJ is smiling...

View attachment 670427

I think it just brought out the beefiness in the beef you put it on. There is nothing beefy about the breakfast sausage I used it in. It just amplifies the flavor of what it's put in.

 

[DougE]

I think it just brought out the beefiness in the beef you put it on. There is nothing beefy about the breakfast sausage I used it in. It just amplifies the flavor of what it's put in.

I've been told the yeast extract does have bullion like qualities, so maybe not too good in an all pork sausage.

 

[slavikborisov]

I've been told the yeast extract does have bullion like qualities, so maybe not too good in an all pork sausage.

Yeast extract 100% yes it reminds of a beefy bullion taste …..but I+G reminds me of a mouth watering salty version of dextrose

 

[DougE]

Yeast extract 100% yes it reminds of a beefy bullion taste …..but I+G reminds me of a mouth watering salty version of dextrose

I haven't gotten around to messing with yeast extract yet, but I'm definitely sold on I+G. I had tried MSG in the past, and wasn't overly impressed, but the I+G blew my doors off as far as intensifying all the flavors.

 

[zwiller]

Yeah I thought MSG was the pinnacle….. boy was I wrong after I had this stuff!

Same here. Even cooler is how little you need.

I think it just brought out the beefiness in the beef you put it on. There is nothing beefy about the breakfast sausage I used it in. It just amplifies the flavor of what it's put in.

Ok NOW you got me fired up.

 

[indaswamp]

Well now, look what I found...

Abstract​

Fermented sausages were produced with 50% replacement of NaCl with KCl and with addition of lysine, disodium guanylate, and disodium inosinate. The sausage production was monitored with physical, chemical and microbiological analyses. The final products were submitted to a consumer study. The replacement of NaCl with KCl did not cause changes in the technological process. However, defects in the sensory quality were detected. Lysine at a concentration of 1% with disodium inosinate (300 mg/kg) and disodium guanylate (300 mg/kg) reduced the sensory defects caused by the replacement of 50% NaCl with KCl allowing the preparation of sensory acceptable fermented sausages with a 50% decrease in sodium.

https://www.sciencedirect.com/science/article/pii/S0309174012000484

L-Lysine powder:
https://www.amazon.com/NOW-Foods-733739002402-L-Lysine-1-Pound/dp/B0013OSNOM

 

[SmokinEdge]

Same here. Even cooler is how little you need.


Ok NOW you got me fired up.

I’ve been playing with both I&G and the yeast extract.

I agree with Doug that the I&G is much better at bringing out the umami meat flavor than MSG is. The stuff is amazing and I do not care for it mixed at all with MSG just leave that in the cupboard.

The yeast is definitely a different beast. I have found no good way to use it in sausage but it is a welcome addition in soups and gravy. More of a bouillon type application.

Im using I&G at .25% but am going to start downward with it. I’m thinking instead of 2.5g/Kg maybe 1.5g/Kg may be better in some sausage, especially those with cheese in them, it gets real rich in flavor.