Binder Question

[rgautheir20420]

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.

 

[reinhard]

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

 

[chopsaw]

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 . 

 

[cajun boy]

You can also use mustard powder in addition to your spc it will also add flavor