KIELBASA WITH A LITTLE ATTITUDE

[tropics]

 
Okay, I'm a newbie and I give up. What is NFDM?

I see Chef Willie is not on NFDM is Non Fat Dry Milk it is used as a binder in sausage

Richie

 

[jp61]

Nice work Chef!

 Anything with Hungarian Paprika in it, has to be good!

 

[chef willie]

 

Great Job CW !!

I just need to add that i just picked up 40 lbs of shoulder from Costco at 1.26lb. now i need to PU a couple of clods (bulk chuck) from C&C to start our Marathon grinding and stuffing

Tom

Dang buddy.....a marathon sausage indeed.....look forward to some pics

 
Okay, I'm a newbie and I give up. What is NFDM?

Sorry I missed this earlier but I see Rich got ya covered on the NFDM....my preference over soy protein for a binder, helps maintain the juicy goodness

 

[gary s]

Really loos great Chef, I need to make some more  Nice color, I'll bet

they were mighty Tasty   

Gary

 

[gary s]

Hey Chef, a question ?   On the Dextrose can you replace it with sugar ? and would you use as much ?

Thanks

Gary

 

[jeffinn]

Hey Chef, a question ?   On the Dextrose can you replace it with sugar ? and would you use as much ?

Thanks

Gary

Hi Gary,
Heres some info from one of the sausage books that I have (Sausage and Jerky Makers Bible):
"Dextrose is glucose sugar refined from corn starch and about 70% as sweet as regular cane sugar. Its denser and heavier than meat and readily absorbed into the cells of ground meat during the mixing operation. It is used in numerous fresh sausage recipes because it reacts with the meats natural proteins and produces a desirable browning effect during cooking."
Hope this helps.
Jeff

 

[twoalpha]

Kielbasa looks great

 

[disco]

Great looking recipe, Chef! I am going to mark this and give it a try.

Points for inspiration.

Disco