Next week I will be using carrot fiber binder for the first time in a batch of venison summer sausage. Typically I add no more than 1.25 ounces of water per pound of meat during the mixing process. Knowing the ability of carrot fiber to hold water should I be concerned this ratio will not be enough and the mix will be to “stiff” for proper stuffing?

Thank you everyone for the help, just completed 110 lbs. of summer sausage, using carrot fiber in three of the five recipes we made, everything turned out awesome!

I recently mixed four 25 lb. batches and one 10 lb. batch of summer sausage in our new Weston 44# mixer connected to a Weston 22 Pro grinder.
Running forward or reverse we had no operating issues.
I will say the next time we will cut back on the mixing time because we lost some particle definition. Maybe just 4 minutes…5 at the most.

I recently made 25 lbs. of H and 25 lbs. of W. I was also using carrot fiber for the first time. After receiving advice about carrot fiber from the Walton’s Community and knowing my goal is a semi-dry sausage I was confident to experiment a little. The H was mixed with 48 0z. of water and 4 oz. of carrot fiber. The W was mixed with 36 oz. of water and 3 oz. of carrot fiber. I do not notice a significant difference between the two, both have a good bind and great texture. Hope this helps.