- Joined Oct 18, 2019
When dry curing bacon would MSG, in the cure mixture, inhance the flavor of the bacon? Mixture of salt, sugar, cure, MSG? Not with Morton tender quick.
As always, you do you.I have developed a reaction to MSG and can no longer use it. No chinese food in about 5 years ,it makes me sad but at least I don't get ill.
Crazymoon I’m sure your mistaken about your intolerance to MSG. Your doctor is wrong. Your probably just allergic to cat!
" There are NO Cats in American Made Chinese Food! "
A Chinese Restaurant owner and good friend told me this Years ago.
He went on to say, " Cat meat is delicious and there was no way they were going to Share it with, Round Eyes! "
Hard to really describe it. Not sure I would call it a boost but can see it being deeper and would agree. I would say it actually widens or maybe richens the flavor. I have experimented with it in cured pork loin and not if it needs it. I feel the cure has a similar effect. That said, it is absolutely in my smoked stuff. Marianski suggests a rate of .5% per lb and that is what I use for my injections and brines. On non smoked food, it RAWKS in gravies, sauces, soups, and other savory stuff. All this being said, for bacon, I would be trying STPP before MSG.But...after a couple nights of eating leftovers, it was easy to recognized the bowl that had MSG. It absolutely had a deeper range of flavor.
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