Salt is an essential ingredient in all types of sausage products (fermented or not). Salt, added in concentrations of 2.4% to 3%, performs several critical functions. First, it is responsible for extracting and solubilizing the muscle proteins, which are ordinarily in an insoluble form. Once extracted and solubilized, the proteins form a "sticky" film around the meat particles, creating an emulsion-type structure. Second, salt provides flavor. Finally, salt is the primary means, at least initially, for controlling the microflora. Although salt at a concen tration of even 3% might not appear to be sufficiently high enough to inhibit many organisms, the actual concentration within the aqueous phase is considerably higher.
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Discover How To Become Your Own Brew Master, With Brew Your Own Beer. It takes more than a recipe to make a great beer. Just using the right ingredients doesn't mean your beer will taste like it was meant to. Most of the time it’s the way a beer is made and served that makes it either an exceptional beer or one that gets dumped into the nearest flower pot.