Beer as ingredient

Discussion in 'Sausage' started by jjmrascal, Jul 20, 2009.

  1. jjmrascal

    jjmrascal Smoke Blower

    Has anyone ever used beer as an ingredient in SMOKED sausage? I have been wondering if it would counteract any curing action, raise or lower pH or something like that. I am thinking of trying it the next time.
  2. lcruzen

    lcruzen Master of the Pit OTBS Member

    I've been adding beer to my salami and snack stix the last few batches with great results. I use a high quality beer in place of the water usually called for in the recipes. Try it, you'll like it!
  3. jjmrascal

    jjmrascal Smoke Blower

    That was the logic I thought about, just wanted a confirmation. Thanks for the help!

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