Adding MSG to recipes

[DougE]

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.

Probably would complement summer sausage or all beef hotdogs nicely.

 

[SmokinEdge]

Probably would complement summer sausage or all beef hotdogs nicely.

I’m not so sure of that. I’ve been playing with the yeast and I’m pretty solid on it being used in a broth or gravy. To me, the I&G will bring all the flavor of the meat that is needed, much better than MSG. The yeast in sausage tends to overpower and confuse the flavors it a sausage, but YMMV.

 

[DougE]

Since I haven't tried it, I can't really say for certain. Just a thought at this point.

 

[SmokinEdge]

Since I haven't tried it, I can't really say for certain. Just a thought at this point.

And not a bad one. You may like it, and I’m not trying to discourage. Only giving my opinion and experience. To me, I&G belongs in meat products, the yeast extract belongs in soups, stews and gravy, and the two should not be mixed, but again that’s just my palate and that of my friends and family. We are all different in taste so by all means find out what works best for you.

 

[indaswamp]

I think the discussion I have seen mixing the yeast extract and sodium i+G are more geared towards vegans to make foods taste more like meat....

 

[DougE]

And not a bad one. You may like it, and I’m not trying to discourage. Only giving my opinion and experience. To me, I&G belongs in meat products, the yeast extract belongs in soups, stews and gravy, and the two should not be mixed, but again that’s just my palate and that of my friends and family. We are all different in taste so by all means find out what works best for you.

I mostly do all pork, and chicken sausages on occasion, but don't do much beef sausage, so I don't know if or when I'll give it a go.

 

[SmokinEdge]

I think the discussion I have seen mixing the yeast extract and sodium i+G are more geared towards vegans to make foods taste more like meat....

I can see that, given my limited testing.

However I’m a meat eater. Would rather it than vegetables but like both together.

 

[slavikborisov]

I can see that, given my limited testing.

However I’m a meat eater. Would rather it than vegetables but like both together.

I haven’t tried yeast extract in sausage yet but am curious on it’s flavor profile by itself or pair with I+G in a smoked sausage of some kind

 

[SmokinEdge]

I haven’t tried yeast extract in sausage yet but am curious on it’s flavor profile by itself or pair with I+G in a smoked sausage of some kind

Be curious as to what you finally think. As I’ve said, I’m not a fan at all of yeast extract in sausage. Does not work.

 

[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.

I got the I&G from Make it Meaty late last week. Yesterday I made 2 small batches of breakfast sausage with store bought ground pork just to try it out. One with MSG and one with I&G at .25%. Let is sit overnight and fried up some test patties today.
My wife and daughter tried both with no knowledge of what the difference was and both said the I&G one was better. My wife's first comment was "This one tastes like you used more sage and stuff". I agreed. The difference wasn't subtle.
I'm looking forward to trying a comparison with a brat mix next.

 

[zwiller]

Eyeballed it but Marliss Florida rub + I&G (no msg). Dry brined 2 days. Some of you know I prefer to go much longer. The Marliss is a citrus/pepper type rub and seemed to me that the I&G kept the flavor from fading as much and just overall improved it. No beefiness or others weirdness at all. HAPPY

 

[kilohertz]

I knew this would be useful one day...I bought this big tub of MSG years ago for $8, used it in my batch of pepperoni yesterday, testing later this week.

cheers

 

[DougE]

Get hold of some I+G from Make it Meaty if you really want to get wowed ......... it's like MSG on steroids.

 

[SmokinEdge]

Get hold of some I+G from Make it Meaty if you really want to get wowed ......... it's like MSG on steroids.

Yes but different in a good way. It’s what MSG should have been

 

[Fueling Around]

I am going to try the I&G soon.
I upped the MSG to 1% in my last batch of Jimmy Dean clone (thanks D Dave in AZ ) and my wife noticed the difference. She couldn't describe it but said the flavor was jumped. I fried a few 4 oz. patties for breakfast burgers. Yeah, I got 1 and she ate rest.

 

[cptnding]

I am going to try the I&G soon.
I upped the MSG to 1% in my last batch of Jimmy Dean clone (thanks D Dave in AZ ) and my wife noticed the difference. She couldn't describe it but said the flavor was jumped. I fried a few 4 oz. patties for breakfast burgers. Yeah, I got 1 and she ate rest.

Give that I&G a try. I don't think I'll ever use MSG again. It works

 

[DougE]

Give that I&G a try. I don't think I'll ever use MSG again. It works

I used it in a meat loaf the other day. I use 50/50 breakfast sausage and ground beef. It was good, but like a dumbazz, I forgot the sausage already had I+G, so I added enough for the whole meat weight. At that level (roughly 0.5%), it definitely brought out more saltiness than I'd like. It was still good, but I think the stronger salt taste I got was counterproductive to what I was shooting for.

 

[Fueling Around]

That will be my adjustment with I&G to keep the salt level around 1/2% where we prefer for the taste.

 

[SmokinEdge]

That will be my adjustment with I&G to keep the salt level around 1/2% where we prefer for the taste.

First thing I will suggest is to drop the MSG and only run with I&G on the first run for a base line. Don’t mix them until the second run. This will give a clean slate for flavor. I have now found no use for MSG, the I&G is that good and needs no help.

 

[cptnding]

That's interesting DougE. When I did a side by side breakfast sausage comparison we didn't notice a big difference in the saltiness. I use 1.5% salt. Or at least it just didn't become a factor in our minds.
Got me to thinking though. Now I want to try another comparison. Both with the I&G, one at 1.5% salt, and one at .75% salt. Certainly wouldn't hurt my feelings to cut the salt if the flavor didn't suffer.