Brine Hydration 101
Water (should be 0-6 ºC) Phosphate (because the hardest to hydrate ingredients should always go first) Soy protein Salt & Nitrite Sugar and carrageenan (granulation helps your carrageenan disperse) Color, flavor, starch Erythorbate (goes last to prevent reaction with nitrite) The purpose of phosphate in a meat application is to raise the pH of the…
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