Forgot the binder
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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? -
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? -
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?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.
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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.
Dave in AZ Yep, even works great for thickening homemade sour cream, yoghurt, & buttermilk too, to make them more of a Bulgarian style.
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Dave in AZ Yep, even works great for thickening homemade sour cream, yoghurt, & buttermilk too, to make them more of a Bulgarian style.
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… -
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…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.
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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? -
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?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
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