Why have we Sausages better before?
Well, there are three answers to this question and that can be found in the very first step of sausage making - the meat selection process. good cuts of meat that good meat products, everyone knows that.
1. Meat quality. The flavor of the meat, especially pork, depending on your diet. If the animal eats a lot of barley in their flesh is firm and fat. If the same animal will be fed with corn, meat is softer and fat. Meat from pigs that were fed with food scraps from the kitchen or are fed mainly on potatoes or beets, they contain more water in it. Famous Spanish hams Serrano even today are still made from pigs that graze freely on the grass and eat a large amount of oak acorns. Change the diet and the changes the ham quality. Old sausage makers were well aware of these factors and for them the meat was good quality food and to do their best. Today everyone Pork is produced the same mass, growth hormones and antibiotics are added, the movement of pigs is restricted, all the technology for animals grow as quickly as possible.
That big piece of meat we buy in a supermarket is more likely that even in individual packages and injected a liquid. If you read the label that say "up to 12% of the patented solution has been added to improve tenderness and juiciness." And the ingredients are listed on the label: potassium lactate, sodium phosphates, salt, sodium diacetate. Pigmeat was perfect for thousands of years and now suddenly want our plants for improvement? Well, the truth is that this patented solution has been added to the meat to improve the maintenance platform on the qualities and preserve the color, but that does not sounds so nice as saying: improve the "tenderness and juiciness."
2. The addition of water. It seems that technology today is obsessed meat by adding the maximum amount of water that may contain meat inside. All laboratories in the university-trained scientists are working on a better and more efficient ways to capture water in the interior. Check out any equipment supplier of meat and you will see that half of all computers manufactured today relates injecting the meat with the drying of solutions in glasses and shaking to distribute evenly the liquid. You can toss all your life and still not distributed solution evenly and soak a ham for 30 days in a container. And the end result? Juiciness course again, after all they are eating more water now. But what happened to the original flavor of the meat? Well, what happened, you have to use all kinds of flavor improvements to compensate for it.
Let us assume that for many years has been taking your favorite Earl Grey tea and have always used a tea bag per cup of water. What will happen if using a bag of tea, but adds 50% more water than tea? Is it the same flavor or taste the weakest? I think the answer is self-explanatory. It same goes for meat, can be more juicy, but will taste diluted.
Commercially prepared solutions that the introduction to cure up to 80% solution in the flesh. In more simple terms you can add 8 pounds of solution (water, salt and chemicals) in 10 pounds of meat. After cooking, smoking and other processes of the final product will weigh 13 pounds which is the 30% gain in relation to the original weight of meat
3. Extra ingredients. As for the recipes you will see how little pepper was needed to give a particular taste for sausage. And this is the way they did and were great. No binders, fillers or chemicals were used, only the meat, salt, pepper, sugar and spices. The only chemical used was potassium nitrate and ingredients that are required by law in Poland and elsewhere. Nitrates are still used in all countries, although in different form called nitrite. If you look at the label sausages you will see how many ingredients go into the sausage factory made. All the extras are defined equity and distort the flavor of the sausage. To compensate this we have to increase the amount of spices and the use of flavor enhancers.
We're not picking on meat plants that make these products because we understand they have to walk a very fine line between profits and quality. Our goal is to convince you that you can make those sausages in the country the way it conducted a time. And this is what more and more people do.
About the Author
Adam Marianski has co-authored two books on meat smoking and making sausages. He runs the web site Wedliny Domowe where you can find more about making quality meats at home.
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