Just ordered carrot fiber and more tubed casings for fresh brats to make 50 lbs this weekend as we are getting a nice cool down in weather. Will be the first time using carrot fiber. I don’t believe I need any more bind but I am really interested in the moisture holding for the finished cooked product and “palate feel” (Jonathon just for you on the dislike of mouth feel…lol). I usually grind twice through a 3/8” plate and seem to be too fine of grind for my liking but not sure 1 grind would be enough. Thoughts on both grind and carrot fiber use? Use full 4oz or cut it back by half?

]]>https://waltonsdev.nodebb.com/topic/3911/carrot-fiberRSS for NodeFri, 11 Sep 2026 17:23:24 GMTWed, 26 May 2021 21:41:40 GMT60twilliams I have never used it, but please post on the results. I am very interested

]]>https://waltonsdev.nodebb.com/post/38625https://waltonsdev.nodebb.com/post/38625Thu, 27 May 2021 12:35:59 GMTtwilliams I have done the first grind with the 3/8" plate then 1/2 of the ground meat through a 1/4" plate. Made for a very good mix. I also use one four oz. bag of carrot fiber for 25lb. of meat. But i found out as I mixed my spices and carrot fiber with water I needed to almost double the amount of water. Final product came out great.

]]>https://waltonsdev.nodebb.com/post/38604https://waltonsdev.nodebb.com/post/38604Thu, 27 May 2021 04:44:44 GMTtwilliams I use carrot fiber according to the label in my summer sausage and love the final product. I run my andouille sausage only once through a 8mm plate and the particle definition is terrific, so if you want chunky sausage with particle definition as I like then please try it. When I slice the sausage it is just absolutely beautiful and the texture and taste is second to none, but it is not for everybody.

]]>https://waltonsdev.nodebb.com/post/38565https://waltonsdev.nodebb.com/post/38565Wed, 26 May 2021 23:43:37 GMTwhy don’t you make a 1 lb. test and fry it up to try

]]>https://waltonsdev.nodebb.com/post/38557https://waltonsdev.nodebb.com/post/38557Wed, 26 May 2021 22:40:32 GMT