<![CDATA[Forgot the binder]]>I’m going to make summer sausage with deer meat. I picked up the ingredients while I was in Wichita. However I forgot the sure gel binder . Is there something I could substitute that I can buy like at
the grocery store so I don’t have to wait on shipping?

]]>https://waltonsdev.nodebb.com/topic/5227/forgot-the-binderRSS for NodeFri, 11 Sep 2026 00:11:54 GMTFri, 08 Apr 2022 21:23:43 GMT60<![CDATA[Reply to Forgot the binder on Fri, 27 May 2022 19:37:51 GMT]]>mccracs1 said in Forgot the binder:

I’m going to make summer sausage with deer meat. I picked up the ingredients while I was in Wichita. However I forgot the sure gel binder . Is there something I could subsyytitute6s t6hat’s I can buy like at least one 6.5 y6
the grocery 55tr so I don65’t have to wait on shipping?
Yep 665 5r5565r 656
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]]>https://waltonsdev.nodebb.com/post/78683https://waltonsdev.nodebb.com/post/78683Fri, 27 May 2022 19:37:51 GMT<![CDATA[Reply to Forgot the binder on Sat, 09 Apr 2022 19:43:15 GMT]]>mccracs1 I just made moose salami and added 2 to 3 % potato flour to the mix just like Putins boys. The results were fantastic and the salami sliced easily and tasted great.

]]>https://waltonsdev.nodebb.com/post/75041https://waltonsdev.nodebb.com/post/75041Sat, 09 Apr 2022 19:43:15 GMT<![CDATA[Reply to Forgot the binder on Sat, 09 Apr 2022 00:41:12 GMT]]>Dave in AZ We add about 6-7 TBSPNs per half gallon of yoghurt, give or take, depending on how long we have been running that culture. Two TBSPNs - 1/4 cup for Butter Milk, there again, depending on how long we have been running that culture. We like the thicker, perfect Bulgarian Yoghurt & Buttermilk, it is real nice. I eat it plain & love it, but sometimes we mix fruit, cinnamon, or nutmeg with it.

]]>https://waltonsdev.nodebb.com/post/74998https://waltonsdev.nodebb.com/post/74998Sat, 09 Apr 2022 00:41:12 GMT<![CDATA[Reply to Forgot the binder on Sat, 09 Apr 2022 00:32:01 GMT]]>calldoctoday I always add 2 c of NFDM to 1 gallon of milk for yogurt myself, results in a thicker yogurt for me. 😉 never made sour cream, but I sure eat a lot of it… hmmm…

]]>https://waltonsdev.nodebb.com/post/74996https://waltonsdev.nodebb.com/post/74996Sat, 09 Apr 2022 00:32:01 GMT<![CDATA[Reply to Forgot the binder on Sat, 09 Apr 2022 00:23:49 GMT]]>Dave in AZ Yep, even works great for thickening homemade sour cream, yoghurt, & buttermilk too, to make them more of a Bulgarian style.

]]>https://waltonsdev.nodebb.com/post/74994https://waltonsdev.nodebb.com/post/74994Sat, 09 Apr 2022 00:23:49 GMT<![CDATA[Reply to Forgot the binder on Fri, 08 Apr 2022 21:55:42 GMT]]>mccracs1 yep, nonfat dry milk. High temp stuff specifically made for meat/sausage works a little better, but the stuff from grocery store still works great and will solve your issues. From Marianski’s book:
Non fat dry milk powder is a good natural product and it does not affect the flavor of the product. It is added at about 3% and effectively binds water and emulsifies fats.

So for 1000g meat i.e. 2.2 lbs, use 30grams nonfat dry milk.

]]>https://waltonsdev.nodebb.com/post/74969https://waltonsdev.nodebb.com/post/74969Fri, 08 Apr 2022 21:55:42 GMT<![CDATA[Reply to Forgot the binder on Fri, 08 Apr 2022 21:44:45 GMT]]>mccracs1 powdered milk works.

]]>https://waltonsdev.nodebb.com/post/74967https://waltonsdev.nodebb.com/post/74967Fri, 08 Apr 2022 21:44:45 GMT