I have a problem with homemade sausage patties that I make. They come out too dry on the inside. Could it be the difference in kosher salt and iodized salt? The recipe is as follows:
- Ground pork with high fat content
- Chopped onions
- Ground nutmeg, ground cayenne,powdered oregano,cracked anise seeds
- iodized salt, pepper
- Minced onions
- Mix. Grill as is, with no oil whatsoever.
When I first tried this recipe, I was using kosher salt, and the result was good and juicy. However, I remember transitioning to iodized salt, and I still got good results, however I may be remembering things in a blur.
Update. I've drastically changed some parts of the recipe. (1) the meat is now fresh ground twice thru the KA meat grinder, so it's super moist and I suppose it's preserved inside the patty (wrapped in film, frozen), (2) using kosher salt, and a less amount of it. With the test fry, it's more moist now.