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Binder Question - Page 2

post #21 of 24
I wouldn't use any sort of moisture retention ingredient in making salami. The point is to dry it out, not maintain moisture. Just my .02 cents.
post #22 of 24

There is a great thread here in the forum on this.  Just scroll down a few threads.  Called "Calling All Sausage Makers...Sausage Binders.  Why we use them and why we dont. Your thoughts"   Reinhard

post #23 of 24

Carnation sells a NFDM powder that is a fine texture . Had good results with it and can buy it off the shelf in my area when needed , but I use the soy protein isolate . 

post #24 of 24
You can also use mustard powder in addition to your spc it will also add flavor
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