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sausage question

post #1 of 8
Thread Starter 

Merry Christmas everyone. My question is i am ready to start my deer sausage making. This year i went through butcher & packer and got their pre mixed summer sausage mix. It says add the water and cure . Do i need to add a meat binder or encapsulated citric acid. i do like the tang. Thanks for any input

post #2 of 8

You really dont need to add a binder.  Whar ratio of deer beef an pork r u going to use?  U can use citric acid or powgered buttermilk or fermento for tang.

post #3 of 8
Thread Starter 

my meat is 70 deer and 30 pork. i already have the citric acid so i will go that way. thanks for the info

 

post #4 of 8

if you bought a kit maybe those ingredients are in it already?

 

 

too much encapsulated citric acid will give a very strong vinegar like flavor

post #5 of 8
Quote:
Originally Posted by crestliner View Post

Merry Christmas everyone. My question is i am ready to start my deer sausage making. This year i went through butcher & packer and got their pre mixed summer sausage mix. It says add the water and cure . Do i need to add a meat binder or encapsulated citric acid. i do like the tang. Thanks for any input



More than likely your kits has a binder in it already.

 

Binder types are.

 

SPC. AKA Soy Protein Concentrate.

Whey powder

Buckwheat flour

Soy flour

Powder dry milk

Corn syrup solids

Fat (pork or beef)

Corn Syrup. AKA Clear Karo

Rice flour

Gelatin (mostly for lunch meat style)

 

 

Flavor Additives can be just about anything.

 

Dry milk

Fermento

Buttermilk Powder

Whey

Ames Phos

Apple sauce (will act like Ames Phos and make a moister product)

Salt

MSG

ECA

Powdered CA (Use wisely or you will have white mush or dry white yuk) Powdered CA starts to work right away unlike ECA

 

Note: If you use a kit dont be afraid to add extras like Cayenne, Peppers. Normally salt should be avoided in kits unless you like it salty.

 

PS Seasoning makes all the Cabelas Brand Smokehouse kits.

post #6 of 8

A guide I always use is to make a small batch first.  Then I can make modifications if I wish.  The premix is meant to be used as is.  Doesn't mean it will be perfect for you?

 

Good luck and good smoking.

post #7 of 8

I use powdered milk as a binder but its really not necessary. Be careful with the citric acid especially if you are using a grinder with stuffer attatchment as it will break down the citric crystals  and can come out vinegary.

post #8 of 8

icon_cool.gif

I to have always used powered milk for a binder. I heard about it in here and it works so if it ain't broke don't fix it.

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