NON-FAT DRY MILK - Milk powder has been used for years in sausage making. Acts as a binder by helping to retain the moisture of the meat. Although not highly effective as a binder, it can impart a creamier taste to some sausage products. You can use up to 12% (of the meat weight) without affecting the taste of the sausage. This product is good at hiding salt flavor in most sausage and is used in liver sausage, hot dogs and bologna.BINDERS - Also known as Soy, Soy Protein Concentrate, Soy Flour, Soy Grits, Soy Protein Isolate - All soy products have a high protein value.
This gives soy its binding capability, allowing you to add water (called added water) to your sausage for a moister product. These ingredients are used to prevent weight loss and shrinkage to products being processed in the smokehouse, by helping to retain the natural juices (called bound moisture) in the meat. This product also helps to bind the sausage together and can be used in meat products such as burgers to retain the natural juices from cooking out. Although not generally used in fresh sausages it may be added with good results.
You should use the following ratios: Smoked products Use binder up to 5% of the meat weight. Fresh products Use binder up to 3% of the meat weight. Sausage binder weighs out at about 4 oz. per cup so 4 cups would equal about one lb.
Soy protein concentrate is made from the refining process of soy beans These binders are ineffective for the most part of holding water and the natural juices, which are in the meat (called bound moister) at temperatures in excess of 165°F
WATER - Water is used in sausage making to add moisture to the meat, to add lubrication to the stuffing process and to help distribute the seasonings through out the meat. This water, called added water, will cook out of the meat before the natural moisture, called bound water, cooks out of the meat. Thus, you have a moister product when cooked. Water is also added to lubricate the meat making it easier to stuff into casing. Adding water to the seasoning and ingredients helps carry them into the meat and distributes them evenly during the mixing stage. You can add water up to 10% of the meat weight. Always use ice-cold water.
Water is also used to shower the finished product after smoking. This stops the cooking process and prevents swiveling. Some water supplies have high lime contents that leave white powder spots on sausage after showering. Check for hard water.
