First I must opalogize that I am not posting any q-view with this question. I'm not proud of what I have been attempting.
I have been trying to develope my own recipe for making beef / venison snack stix. I have been mixing up approx. 1/2 pound of meat at each try so I don't have so much to give to my dog if it isn't what I want, Therefore, I haven't taken pictures of these few small batch's.
Here is my question, I see in several recipes that non fat dry milk is added and is said to be used for a binder. I have found the flavor in my stix that I want, but the texture of the finished product is fairly mushy and it is not a nice fine smooth texture and look when cut cross ways of the stick.
So far I have not added N F D M to my recipe, which again brings me to this question, will the non fat dry milk blend the meat into a nice smooth texture much like balongna and hot dogs?
I will be giving it anopther try some time next week, any help is greatly appreciated. I will add some cross section Qview of my next attempt.