Adding MSG to recipes

[indaswamp]

slavikborisov , thanks for the info!

 

[Brokenhandle]

Just what I need... another rabbit hole lol! But now you have me interested!

Ryan

 

[slavikborisov]

slavikborisov , thanks for the info!

No problem just returning the favor!

 

[slavikborisov]

Just what I need... another rabbit hole lol! But now you have me interested!

Ryan

Dissodium IG and Yeast extract are an excellent addition to the arsenal you won’t regret it

 

[SmokinEdge]

Just bought some. My interest has been piqued.

 

[SLR65]

DailyLunatic - thanks for the nice write up!

I did some tweaks to Pop's Breakfast Sausage a couple weeks ago and added msg. The directions said 1/2 tsp per lb, so I measured out and weighed several 1/2 tsp increments and I came up with an average of 2.27 grams (4.54 / tsp), but yeah, no matter how carefully I measured no two measurements were exactly the same. I weighed a 1988 Lincoln Memorial penny and it weighed spot on at 2.5 grams, so variances are apparently due to varying particle size, moisture content within the msg, how we scoop/pack/level the measuring spoon, etc.. Shrug, I've went with 5g / kg in my spreadsheet for now.

I agree -> this is a very good example of why weighing is the best way to go!

IG you say? Off to Amazon...

 

[SmokinEdge]

DailyLunatic - thanks for the nice write up!

I did some tweaks to Pop's Breakfast Sausage a couple weeks ago and added msg. The directions said 1/2 tsp per lb, so I measured out and weighed several 1/2 tsp increments and I came up with an average of 2.27 grams (4.54 / tsp), but yeah, no matter how carefully I measured no two measurements were exactly the same. I weighed a 1988 Lincoln Memorial penny and it weighed spot on at 2.5 grams, so variances are apparently due to varying particle size, moisture content within the msg, how we scoop/pack/level the measuring spoon, etc.. Shrug, I've went with 5g / kg in my spreadsheet for now.

I agree -> this is a very good example of why weighing is the best way to go!

IG you say? Off to Amazon...

Try testing this against another random spoon. The weight will be more erratic. Weight is always the same, volume not so much.

 

[SLR65]

I got curious while I was on Amazon for the I & G so I took a look for MSG. ALL the brands in the nutrition info section listed a serving as 1/4 tsp and said it weighed 1g, so that's 4g per full tsp.

 

[DailyLunatic]

Well.....now you guys have me curious. I had to look it up....Sodium Inosinate and Guanylate. Hmmmm, I had never heard of the stuff.

Never heard of it either. I'm new to sausage making, but been cooking with MSG for decades.

I will be looking for Sodium Inosinate and Guanylate and see if I can locate any here. A brief search for sources in Thailand shows plenty of things 'with' Sodium I&G 'in' it, just no Sodium I&G yet. I can import for about $100/pint (pass).

Thanks for the heads up...

-sterling

 

[slavikborisov]

Never heard of it either. I'm new to sausage making, but been cooking with MSG for decades.

I will be looking for Sodium Inosinate and Guanylate and see if I can locate any here. A brief search for sources in Thailand shows plenty of things 'with' Sodium I&G 'in' it, just no Sodium I&G yet. I can import for about $100/pint (pass).

Thanks for the heads up...

-sterling

the company on amazon is called make it meaty

 

[DailyLunatic]

the company on amazon is called make it meaty

Yes it is. However, they don’t ship to Thailand.

 

[slavikborisov]

ahh got ya

 

[zwiller]

I use very little IG in combination like .05g/kg along with MSG. It’s similar to MSG but cut much finer almost like a powder and definitely stronger but what an amazing flavor profile much better than MSG in my opinion. YE is a nice meaty flavor almost to it reminds me of a dextrose type flavor that’s salty.

Got my IG and looking into dosing. I am thinking:
Salt 2%
MSG .25%
IG .05% WRONG!

Getting a little weirded out by the math. So let's say 1Kg/1000g meat and .05g IG. .05/1000=.00005, right? I think that's right and would be same as NaE. I am getting rusty on the math since I have spreadsheets that do it for me now LOL

OOPS/EDIT. One of the reviews on Amazon talked about making a mix of salt/msg/IG and putting into a shaker. TOTALLY running with that and wanted to share.

 

[slavikborisov]

I displayed it as g/kg not a percentage……05 gram per 1 kg of meat…. .005% would be the percentage I believe

 

[slavikborisov]

Got my IG and looking into dosing. I am thinking:
Salt 2%
MSG .25%
IG .05%

Getting a little weirded out by the math. So let's say 1Kg/1000g meat and .05g IG. .05/1000=.00005, right? I think that's right and would be same as NaE. I am getting rusty on the math since I have spreadsheets that do it for me now LOL

OOPS/EDIT. One of the reviews on Amazon talked about making a mix of salt/msg/IG and putting into a shaker. TOTALLY running with that and wanted to share.

You’re moving the decimal too much

 

[zwiller]

I displayed it as g/kg not a percentage……05 gram per 1 kg of meat…. .005% would be the percentage I believe

I think you are right. .005% is .00005, always mix those up.

Salt 2%
MSG .25%
IG .005%

WOW label says .3% max, we're no where near that .

 

[slavikborisov]

Yeah it said up to that amount so I figured I’d start small as I’m already using MSG at 2.5g/kg …. I used SE at .5g/kg so .05g/kg for I&G was starting point since it claims it’s 40x more powerful than MSG…. I wouldn’t be afraid to go up higher tho. Let me know how it works out for you!

 

[indaswamp]

Thanks for the bump zwiller , I just ordered some sodium I&G....almost forgot about this. I wanna try it in salami.

 

[indaswamp]

zwiller ,

 

[DougE]

I+G I just got says use at 0.3% max on the container. Someone else told me they are using it at 0.25% just like cure, but 0.2% would probably be sufficient. As far as using it plus MSG, he hasn't done that and didn't feel like it was necessary with the results he has gotten. I haven't made any sausage since I got the I+G, but plan adding it at 0.25% in some breakfast sausage when I have a little more time.