powdered milk as a binder
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Is your german fresh or cured? I wouldn’t bother if it is was fresh but for cured the powdered milk is going to be better than nothing.
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Is your german fresh or cured? I wouldn’t bother if it is was fresh but for cured the powdered milk is going to be better than nothing.
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Fireman81
if you are going to do 50/50 mix you are going to need some fat either beef or pork and for a 25lb batch I use 20lb meat and 5lb fat and it makes a great looking product with 3/8 first grind and 1/8 2nd grind -
Fireman81 Answered in the other as well but just so everyone sees everything I believe 1 cup per 10 lb seems to be the standard. 80/20 is fine, I like 25 more but that’s close enough!
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Fireman81 First of all don’t be afraid to experiment, there are a ton of binders, we’ve all started with powered milk because that’s what was readily available. Walton’s are able to bring commercial binders down stream to the public because they supply commercial operations. It took me some time to get to the point of breaking old habits and trying carrot fiber (first thought was I don’t want carrots in my sausage!!!) But it’s the real deal and it works, there is a reason why commercial options use it. I just know my family was making sausage generations ago so my brother and I spend time talking about what was available back in the day and it certainly wasn’t carrot fiber. But looking forward and trying to build off that generational knowledge has lead us to put carrot fiber in just about everything now. Good luck!
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Fireman81 First of all don’t be afraid to experiment, there are a ton of binders, we’ve all started with powered milk because that’s what was readily available. Walton’s are able to bring commercial binders down stream to the public because they supply commercial operations. It took me some time to get to the point of breaking old habits and trying carrot fiber (first thought was I don’t want carrots in my sausage!!!) But it’s the real deal and it works, there is a reason why commercial options use it. I just know my family was making sausage generations ago so my brother and I spend time talking about what was available back in the day and it certainly wasn’t carrot fiber. But looking forward and trying to build off that generational knowledge has lead us to put carrot fiber in just about everything now. Good luck!
Parksider ya I would definitely use the carrot fiber. I have used it in the past (Not sure why I did not order with my seasoning this time) I am mixing and stuffing the sausage tonight and stuffing tomorrow. Therefore i will have to use the powdered milk this time. I absolutely love this website with the forums to communicate with everyone to get their input and knowledge on things that I do not know. Not my first time making sausage but I am by no means an expert lol.
Thanks for the info -
Fireman81 First of all don’t be afraid to experiment, there are a ton of binders, we’ve all started with powered milk because that’s what was readily available. Walton’s are able to bring commercial binders down stream to the public because they supply commercial operations. It took me some time to get to the point of breaking old habits and trying carrot fiber (first thought was I don’t want carrots in my sausage!!!) But it’s the real deal and it works, there is a reason why commercial options use it. I just know my family was making sausage generations ago so my brother and I spend time talking about what was available back in the day and it certainly wasn’t carrot fiber. But looking forward and trying to build off that generational knowledge has lead us to put carrot fiber in just about everything now. Good luck!
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