I'd like to get a few opinions if I could on this subject.
I'm sort of salt sensitive, which to me means, I taste salt when others don't, or I just notice it more and is more objectionable to me then it is to others.
When I make sausage I go with alittle less salt then average and it tastes good and I'm happy with it, but when I pull some out freezer storage and cook it up it seems more saltier to me. I was just wondering if it's me or does anyone else notice an increase in saltiness after its been frozen?
I've been thinking of trying something low salt again and this issue I got, got me wondering.
I'm sort of salt sensitive, which to me means, I taste salt when others don't, or I just notice it more and is more objectionable to me then it is to others.
When I make sausage I go with alittle less salt then average and it tastes good and I'm happy with it, but when I pull some out freezer storage and cook it up it seems more saltier to me. I was just wondering if it's me or does anyone else notice an increase in saltiness after its been frozen?
I've been thinking of trying something low salt again and this issue I got, got me wondering.
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