Cervelot

[garyinmd]

I like John Morrell cervelot and bought some of the seasoning from Owens BBQ. Taste is close but not quite where it needs to be so the next batch I am going to add some Fermento to give it a little tang which I think will get it pretty close. Made sausage many times but always have a lot of shrinkage of the casing so I am thinking of adding Soy Protein Concentrate to help bind the meat, any problem with this. Going to use some Mahogany Fibrous Casing I have for this batch

 

[BGKYSmoker]

I like John Morrell cervelot and bought some of the seasoning from Owens BBQ. Taste is close but not quite where it needs to be so the next batch I am going to add some Fermento to give it a little tang which I think will get it pretty close. Made sausage many times but always have a lot of shrinkage of the casing so I am thinking of adding Soy Protein Concentrate to help bind the meat, any problem with this. Going to use some Mahogany Fibrous Casing I have for this batch

Careful adding both fermento and SPC. Both act as binders and could dry your meat out.

 

[garyinmd]

Thanks NEPAS will probably just use the Fermento on this batch.