as its a little late in the game for me to order some binder I have heard of people using powdered milk for a binder. Anyone ever use this? How much do I add per 25 lb batch? Do I even need a binder?

]]>https://waltonsdev.nodebb.com/topic/2014/powdered-milk-as-a-binderRSS for NodeThu, 10 Sep 2026 22:57:20 GMTThu, 23 Jan 2020 21:48:11 GMT60Parksider I meant to say stuffing tonight and smoking tomorrow

]]>https://waltonsdev.nodebb.com/post/11944https://waltonsdev.nodebb.com/post/11944Fri, 24 Jan 2020 16:30:40 GMTParksider 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

]]>https://waltonsdev.nodebb.com/post/11943https://waltonsdev.nodebb.com/post/11943Fri, 24 Jan 2020 16:18:52 GMTFireman81 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!

]]>https://waltonsdev.nodebb.com/post/11942https://waltonsdev.nodebb.com/post/11942Fri, 24 Jan 2020 16:13:59 GMTThanks Jonathan! You guys are an awesome company to work with

]]>https://waltonsdev.nodebb.com/post/11934https://waltonsdev.nodebb.com/post/11934Fri, 24 Jan 2020 14:45:07 GMTFireman81 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!

]]>https://waltonsdev.nodebb.com/post/11933https://waltonsdev.nodebb.com/post/11933Fri, 24 Jan 2020 14:44:16 GMTakdave The beef is 80/20 burger that i am using. That should be ok right?

]]>https://waltonsdev.nodebb.com/post/11931https://waltonsdev.nodebb.com/post/11931Fri, 24 Jan 2020 14:43:00 GMTFireman81
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

]]>https://waltonsdev.nodebb.com/post/11930https://waltonsdev.nodebb.com/post/11930Fri, 24 Jan 2020 14:41:50 GMTAlso wondering how much to put in per 25 lb batch

]]>https://waltonsdev.nodebb.com/post/11928https://waltonsdev.nodebb.com/post/11928Fri, 24 Jan 2020 14:38:55 GMTJonathon It is going to be cured

]]>https://waltonsdev.nodebb.com/post/11927https://waltonsdev.nodebb.com/post/11927Fri, 24 Jan 2020 14:36:44 GMTIs 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.

]]>https://waltonsdev.nodebb.com/post/11926https://waltonsdev.nodebb.com/post/11926Fri, 24 Jan 2020 14:36:18 GMTShould i put this in my ring bologna and German sausage? I am mixing 50/50 venison and beef.

]]>https://waltonsdev.nodebb.com/post/11906https://waltonsdev.nodebb.com/post/11906Fri, 24 Jan 2020 12:27:55 GMTI used it for years and had great results until I had a good source for binder and don’t really think I could tell the diference. I used one lb for 25 lb batch same as I do for regular binder.

]]>https://waltonsdev.nodebb.com/post/11883https://waltonsdev.nodebb.com/post/11883Thu, 23 Jan 2020 23:50:44 GMTFireman, I have not used powdered milk but believe 5 table spoons would work for 25 lbs. Another product for your situation is from Backwoods [sorry] called Flavor Enhancer. Its a soy concentrate used as a binder. Can be found in places that sell seasonings. I like the carrot fiber but since your in a pinch these should be a substitute this time.

]]>https://waltonsdev.nodebb.com/post/11882https://waltonsdev.nodebb.com/post/11882Thu, 23 Jan 2020 22:32:56 GMTYes I have and found no bad effects from it. When I started making sausage, I never used anything, and was happy with the final product. I used 3 cups powdered milk in a 25# batch, I just find it harder to mix in real well compared to the carrot fiber I use now. hope this helps

]]>https://waltonsdev.nodebb.com/post/11880https://waltonsdev.nodebb.com/post/11880Thu, 23 Jan 2020 22:18:34 GMT