When not to use a binder?
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Is there a time when you wouldn’t use a binder when making sausage (fresh or cooked)?
Carrot fiber has been my go-to lately, but in doing so, I notice a lot of DIY recipes do not call of a binder, when otherwise I think I’d use one.
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Is there a time when you wouldn’t use a binder when making sausage (fresh or cooked)?
Carrot fiber has been my go-to lately, but in doing so, I notice a lot of DIY recipes do not call of a binder, when otherwise I think I’d use one.
-
Is there a time when you wouldn’t use a binder when making sausage (fresh or cooked)?
Carrot fiber has been my go-to lately, but in doing so, I notice a lot of DIY recipes do not call of a binder, when otherwise I think I’d use one.
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ihang10 The only time I could thing of that it would be a bad thing would be when making something like chorizo where you do not want to get a bind, you want it to be loose and crumbly. Other than that it is sort of, even if you dont need it you can still use it and get the benefits of it. This is especially true of carrot fiber!
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can someone tell me when using carrot fiber do i add it to the meat at the same the as seasoning or at the end of mixing
Bob2141 Bob you would add at the beginning when you add the seasoning, cure and water. If you are using Encapsulated citric acid then you add that the last minute of mixing.
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Is there a time when you wouldn’t use a binder when making sausage (fresh or cooked)?
Carrot fiber has been my go-to lately, but in doing so, I notice a lot of DIY recipes do not call of a binder, when otherwise I think I’d use one.
ihang10 I use Carrot Fiber all the time, even when making Fresh sausage. If I am making a Fresh sausage I usually don’t add the full amount I would if making a cured sausage. I don’t really have a reason I do that other than I am usually just wanting to retain some moisture in the sausage but I’m not mixing to get protein extraction.
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ihang10 I use Carrot Fiber all the time, even when making Fresh sausage. If I am making a Fresh sausage I usually don’t add the full amount I would if making a cured sausage. I don’t really have a reason I do that other than I am usually just wanting to retain some moisture in the sausage but I’m not mixing to get protein extraction.
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