Hi all, thanks for this great forum! It’s truly a beauty!
I’ve scoured posts in here and found great info on binders for smoking sausage. I’m specifically interested in using Non fat powdered dairy milk(NFPDM) or Knox Gelatin powder. Can’t decide which one yet. I Have both.
1) My question is how to introduce either of these two products?
2) And WHEN to introduce them?
3) I’ve read here that when using gelatin, stay within 0.5%-2.0% max meat weight, but how much NFPDM would I use if I use that instead of gelatin?
What I’ve done so far)
Ground up 5.5 pounds of pork shoulder.
Ground up 1.8 pounds eye of round roast.
Put in desired seasonings and brown sugar, along with 7.25 grams of cure #1 and 4oz of water. It was ground fine and thoroughly
mixed in a meat tub by hand and with a hand mixer as well. I then transferred the meat mix to a bowl and placed it in the fridge. In 12 hrs (I feel is when I also remix with gelatin or NFPDM)I will stuff it into a 3” casing and smoke it for 5hrs at 120f. Then transfer to a 170°f water bath and pull it out when the IT reaches 160°f. I’ve read not to put gelatin in till you are going to smoke it then cook. So really now I have to clean my Kitchener electric grinder/stuffer twice in 12 hours.
4) Could I have added gelatin when I did the original processing? Then letting it sit in the fridge stuffed for 12hrs that is?
5) Could I have used NFPDM at original processing stage and let sit 12hr in the fridge stuffed?
I’m new to this so any help is so greatly appreciated. I honestly read for hours hoping to find the answers but was not finding any definitive luck.
Thanks for your time,
Warren...
I’ve scoured posts in here and found great info on binders for smoking sausage. I’m specifically interested in using Non fat powdered dairy milk(NFPDM) or Knox Gelatin powder. Can’t decide which one yet. I Have both.
1) My question is how to introduce either of these two products?
2) And WHEN to introduce them?
3) I’ve read here that when using gelatin, stay within 0.5%-2.0% max meat weight, but how much NFPDM would I use if I use that instead of gelatin?
What I’ve done so far)
Ground up 5.5 pounds of pork shoulder.
Ground up 1.8 pounds eye of round roast.
Put in desired seasonings and brown sugar, along with 7.25 grams of cure #1 and 4oz of water. It was ground fine and thoroughly
mixed in a meat tub by hand and with a hand mixer as well. I then transferred the meat mix to a bowl and placed it in the fridge. In 12 hrs (I feel is when I also remix with gelatin or NFPDM)I will stuff it into a 3” casing and smoke it for 5hrs at 120f. Then transfer to a 170°f water bath and pull it out when the IT reaches 160°f. I’ve read not to put gelatin in till you are going to smoke it then cook. So really now I have to clean my Kitchener electric grinder/stuffer twice in 12 hours.
4) Could I have added gelatin when I did the original processing? Then letting it sit in the fridge stuffed for 12hrs that is?
5) Could I have used NFPDM at original processing stage and let sit 12hr in the fridge stuffed?
I’m new to this so any help is so greatly appreciated. I honestly read for hours hoping to find the answers but was not finding any definitive luck.
Thanks for your time,
Warren...