Any One Use Accent In Their Kielbasa?

[polishsmoker]

I have making Good ( Both Fresh & Smoked) Kielbasa for quite a few years.

Recently an old casing salesman tried it and said it was very good, but to kick it up a notch to use Accent.

I use 2 Table Spoons Of Kosher Salt Per 5 Pound Of Pork For fresh kielbasa, And 2 Table Spoons Kosher Salt
+ 1 Teaspoon Of Pink Salt For the smoked.

Q. How much Accent should I use instead of Kosher salt?
Thanks

 

[SmokinEdge]

I don’t much care for it, but if you must use it start at 1/4 tsp. Per pound of meat and can go up to 1/2 tsp. Per pound. It’s not really a straight salt replacement so I would start by reducing salt by 1/4 but could go 1/3.

 

[DougE]

I tried Accent in sausages but didn't see a big difference.

I use this in some of them, though.

https://www.amazon.com/Sodium-Inosinate-Guanylate-100-gram/dp/B07ZQSMPDF?th=1

 

[SmokinEdge]

I tried Accent in sausages but didn't see a big difference.

I use this in some of them, though.

https://www.amazon.com/Sodium-Inosinate-Guanylate-100-gram/dp/B07ZQSMPDF?th=1

Don’t forget the savory yeast and nutritional yeast.

 

[Fueling Around]

I tried Accent in sausages but didn't see a big difference.

I use this in some of them, though.

https://www.amazon.com/Sodium-Inosinate-Guanylate-100-gram/dp/B07ZQSMPDF?th=1

What is your thoughts on the I&G?
I've tried it in a couple batches of sausage and prefer Accent aka MSG.
Wife noticed the bump in flavor using MSG. I didn't tell her.

...
Q. How much Accent should I use instead of Kosher salt?
Thanks

I only use 1% Accent (MSG) in my sausage.

 

[voyager 663rd]

As said, generally acceptable is 1/2t / lb of meat. Some say to also reduce the amount of salt used if adding MSG. I generally avoid "recipe" sized portions of salt so mine is automatically reduced. It's usually in chili or homemade burgers.

Haven't done it in smoked sausages but if you'd like to try, it certainly wouldn't hurt.

1/2t / lb of ground meat (I don't use it on "solid" meat--ie steak, roasts).

 

[DougE]

What is your thoughts on the I&G?
I've tried it in a couple batches of sausage and prefer Accent aka MSG.

I honestly don't notice a huge difference with either. Some of the people I give sausage to have commented that they thought the I+G kicked up the flavor noticeably to them.

 

[boykjo]

I don’t much care for it, but if you must use it start at 1/4 tsp. Per pound of meat and can go up to 1/2 tsp. Per pound. It’s not really a straight salt replacement so I would start by reducing salt by 1/4 but could go 1/3.

^^^^^^^^^^^

 

[Hijack73]

I toss a little msg in just about everything but sausage or other cured meats. I've never asked anyone if it would jack up the process but I've never seen anyone say they use it, so I don't.

I do sprinkle a bit in breakfast sausage if I remember to. Since I went to a lower salt version of Pop's, I pretty much just use the 3 ingredients plus a dash of red pepper flakes, so it just isn't on my mind.

I don't count it as salt in a recipe because I add very little. For example, I made meatloaf last weekend. I weighed out the salt then sprinkled in a little msg. If I was adding a tablespoon I'd have to worry about it, but I used maybe a 1/4-1/3 tsp in a 1200g loaf.

 

[zwiller]

Umami boosters like accent not really needed if your spice profile is good. That said, nailing a GOOD spice profile is no easy task. I only have a few formulas better than pro mixes like say Leggs. Sure, it's easy to get one that is doable but a good mix is a work of art. Anyhow, Accent and the like help you cheat a little. Makes the stuff more meaty and tasty so the spice mix does not have to be as good.

I do not run kielbasa but have a good kabanosy formula and will suggest trying mustard powder. LOVE that stuff. Also, HUGE Polish community about an hour from me and the kielbasa is made there with more beef than pork.