nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

Nutrifos 088 sourcing or substitute

martyn.haigh

I'm trying to make some sausages from the Modernist Cuisine cookbooks but having some problems finding a source or substitue for Nutrifos 08, which is a meat binding agent.

Can anyone help on either front?

Find more posts tagged with

Ingredients

Comments

Chris_Young_80640

Just found the file. Blend 90% sodium tripolyphosphate and 10% sodium hexametaphosphate and use in sausages at 0.05% to 0.2% relative to weight of sausage mix

Best results if you dissolve phosphate salts in a small amount of luke warm water. Not cold, and definitely not hot.

Chris_Young_80640

@DiggingDogFarm -- That is essentially the same as Nutrifos 088. The ratios might be slightly different, but likely close enough that you can substitute it 1:1 into any MC recipe that calls for Nutrifos 088.

I have some research notes from MC about blending your own phosphates for curing and force meats. I'll dig through those notes and post details.

DiggingDogFarm_65362

I have no clue where to source the Nutrifos 08.

AmesPhos is a well known proprietary blend of phospates that's readily available.

Combination of: Sodium Tripolyphosphate; Sodium Pyrophosphate and Sodium Hexametaphosphate.

http://store.theingredientstore.com/amesphos.aspx

~Martin

Brendan_Lee_56950

I saw some folks on eGullet having the same issues. They were thinking maybe some SHMP would work similarly but I don't see any follow-up results. Maybe @chris can chime in on it.