Adding MSG to recipes

[mr_whipple]

This is interesting. While still a rookie at the sausage game I'm about to grind and mix a pork butt for some hot Italian sausage, and plan on MSG in the mix. Actually my first foray into hot italian but that's not the point. MSG is something I'm comfy with, but I'll do some reading on the I+G.

 

[DougE]

What I would do is skip the MSG, use the I+G slightly below max, and incorporate MSG back in if I felt it was still needed. From reports I have gotten, I don't think you need the MSG with it.

 

[Fueling Around]

Read this thread for a bit, but forgot to add to the watched.
I've starting using MSG in sausage at a very low level to introduce our body chemistry to it.
So far so good and my wife hasn't complained.

Glad I found it again.

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

5g per kg is 0.005, not 0.005%. It is 0.5% and nearly double the recommended amount to add to your product per 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.

 

[DougE]

Read this thread for a bit, but forgot to add to the watched.
I've starting using MSG in sausage at a very low level to introduce our body chemistry to it.
So far so good and my wife hasn't complained.

Glad I found it again.

The I+G pretty much does what MSG does to make flavors pop, but supposedly better, and doesn't cause any issues for folks who have issues with MSG. I was told earlier today to just reduce salt at the same percentage as the I+G added.

 

[slavikborisov]

The I+G pretty much does what MSG does to make flavors pop, but supposedly better, and doesn't cause any issues for folks who have issues with MSG. I was told earlier today to just reduce salt at the same percentage as the I+G added.

I’ve tasted it in raw form and it’s is definitely better than MSG 100% better on my opinion and I would agree with you if you plan on using it strictly without msg .25% would most likely suffice …if you read the Len poli articles about MSG you’d start using it …. Once you try I+G you’ll start using that as well lol!

 

[slavikborisov]

I kept thinking about why I used such a little amount and now I remembered my thought process… I use .25% msg for all recipes and .3% is the max for I+G so i just added a little bit of it to get the .3% of flavor enhancers zwiller but as mentioned above I wouldn’t hesitate to remove MSG all together and use strictly
I + G

 

[zwiller]

I am big fan of reading the Amazon reviews and there many reviews stating there is something magic when using both MSG + IG. So for now I do no not consider them subs for each other but of course will play with them and find out for myself. Honestly, I am so happy with msg in my formulas the idea of using IG is kinda mind blowing and to be perfectly honest, I am looking forward to first using IG on simple fare like steaks, etc before I add to my sausage formulas.

While we're talking sausage chems, I have been adding citric acid to my fresh stuff and really like what it does. Seems to marry the flavors and improve the freshness. Also, I dig using NaE for cured/smoked fare. Definitely color boost and adds something I can't put my finger on. Also speeds up the cure of course. Does not take much of either in the formula too.

 

[indaswamp]

I have found the same zwiller ....it's the synergy between Monosodium Glutamate and Sodium I + G that makes the flavor bomb....

 

[slavikborisov]

I am big fan of reading the Amazon reviews and there many reviews stating there is something magic when using both MSG + IG. So for now I do no not consider them subs for each other but of course will play with them and find out for myself. Honestly, I am so happy with msg in my formulas the idea of using IG is kinda mind blowing and to be perfectly honest, I am looking forward to first using IG on simple fare like steaks, etc before I add to my sausage formulas.

While we're talking sausage chems, I have been adding citric acid to my fresh stuff and really like what it does. Seems to marry the flavors and improve the freshness. Also, I dig using NaE for cured/smoked fare. Definitely color boost and adds something I can't put my finger on. Also speeds up the cure of course. Does not take much of either in the formula too.

I’ve used both in all my rubs for pork and brisket and I just eyeballed the amount and the rub tastes phenomenal. I bought citric acid but haven’t used it yet and NaE I used in every recipe so I’m with you there

 

[DougE]

I am big fan of reading the Amazon reviews and there many reviews stating there is something magic when using both MSG + IG. So for now I do no not consider them subs for each other but of course will play with them and find out for myself. Honestly, I am so happy with msg in my formulas the idea of using IG is kinda mind blowing and to be perfectly honest, I am looking forward to first using IG on simple fare like steaks, etc before I add to my sausage formulas.

What about doing a grind for breakfast sausage and dividing it into 3 equal parts. Do usual spice mix +MSG in one, usual spice mix + I+G in the second, and usual spice mix + both in the third batch and compare the results.

 

[cptnding]

The manufacturer of the I&G suggests using it in tandem with yeast extract. Any thoughts on that for sausage?

 

[DougE]

The manufacturer of the I&G suggests using it in tandem with yeast extract. Any thoughts on that for sausage?

Got a friend who is playing with that combo, but no real results to report yet, other than the yeast extract by itself is excellent at flavor enhancement.

 

[slavikborisov]

The manufacturer of the I&G suggests using it in tandem with yeast extract. Any thoughts on that for sausage?

I’ve done the yeast extract along side the msg and i+g for a brisket rub and I thought it’s tasted really good but havent tried it in sausage yet!

 

[DougE]

I’ve done the yeast extract along side the msg and i+g for a brisket rub and I thought it’s tasted really good but havent tried it in sausage yet!

My friend is playing with it in sausage.

 

[indaswamp]

Arrived today...

Ready for salami trials this fall...

 

[DougE]

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.

 

[indaswamp]

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.

Now I'm excited to make some salami with it!

 

[DougE]

Now I'm excited to make some salami with it!

I don't think you will be disappointed.

 

[cptnding]

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.

DougE. What percentage did you use it at? Did you use it with MSG or alone?

 

[DougE]

DougE. What percentage did you use it at? Did you use it with MSG or alone?

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.