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Question about binders

post #1 of 9
Thread Starter 

 

I normally use soy protein concentrate for binder. I am thinking about trying this. It claims to be a blend of instantized sodium phosphates. This product is also called hunter’s special meat binder.  Has anyone tried this or have any opinion about this product. It can be found here, http://www.butcher-packer.com/index.php?main_page=product_info&cPath=26_103&products_id=895&zenid=05d7bacb654371e753258d3c182b92c8

Special meat binder (1lb)

$5.85

Here is a product which can eliminate the need for any other form of meat binder. Soy protein concentrate, milk powder, whey, starches, and gums are all binders which are used to retain water which makes you think you are getting more. These binders are ineffective for the most part of holding water and the natural juices which are in the meat at temperatures in excess of 165°F. In the meat industry these products are known as fillers and are basically used in cheaper meat formulas. To use the Natural Protein in the meat is the only way to make a wholesome product, and our Special Meat Binder is especially formulated to do just that. Just use 2 oz in 25 pounds of meat instead of soy protein concentrate or any other binder and enjoy a moist and tastier product.

 

sausage joe

post #2 of 9

I use the super phosphate from B&P but I know BigGuy here uses the Special Meat Binder and if it's good enough for him, it's good enough for me. He makes excellent sausages

post #3 of 9

I'll hijack this post a bit if you don't mind and ask this question.  Are binders necessary or beneficial? We have never used them, but I know of a lot of guys that do.

post #4 of 9



 

Quote:
Originally Posted by westby View Post

  Are binders necessary or beneficial? We have never used them, but I know of a lot of guys that do.


Not necessary but they really work in extracting the meat proteins which aids in holding extra water and fats while cooking making it a more juicier  product.

I don't use them in everything but something like a hot dog wouldn't be the same with out it.

Just my 2 cents
 

post #5 of 9

Thanks Dan.

post #6 of 9
Thread Starter 

Dan McG

how would you compare this binder to soy protein concentrate

post #7 of 9

Let me say that I'm just a novice at this sausage game, but I enjoy the science of making sausage. That being said, I have yet to tell the difference, they both do the job. The phosphates are suppose to be the best when it comes to binding, but to be honest most of my recipes are tweaked from already proven recipes from others and if it calls for one or the other , that's what I use.  I guess if they are used right , you won't know they're there.

post #8 of 9

icon_cool.gif

I thought that you can subistute dried milk powder for the soy proteins stuff. I'm a hobbiest at this thing too.

post #9 of 9
Quote:
Originally Posted by mballi3011 View Post

icon_cool.gif

I thought that you can subistute dried milk powder for the soy proteins stuff. I'm a hobbiest at this thing too.


Yeap you're right Mark, I use it in many of my recipes.
 

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