I use 10 grams per pound of meat of Non-Fat Dry milk powder and it works great for me, with no issues. My 20# brat recipe calls for 200 grams.

I have had a VP215 for 10 years and it has paid for itself from buying multiple food savers and rolls. The product sealed in the chamber sealed bags will last for years and you can seal liquid products. When I make brats I need to freeze them prior to bagging or it will push meat out of the casing and the skinless brats will mash flat if not frozen. It really works great for putting up sweet corn, since the juice is not pulled out of the bag during the sealing process. If you found one for under a grand it is a good deal. I keep mine on a cart that has storage underneath for boxes of bags.

Born in Wichita and moved away at a young age. I have been working at IA DOT for 38 years in the engineering/design department. This sausage making is a very addictive habit to have.

Sure gel for me every time now. I used powdered milk before and it did work, but sure gel is superior and it doesn’t cost that much.