For that reason alone, I won't post a recipe shared with me privately
And that is why I asked , and I totally understand. I am the same way.
There are a few around that I can try first and than change to my flavour profile that suites me
David
For that reason alone, I won't post a recipe shared with me privately
I would almost put rusk or dense breadcrumbs in the filler category. Marianski recipe calls for 6%. I've seen recipes with up to 10%. Most binders are lowerYes, rusk is a binder. A binder is any non-meat additive that binds more moisture into the sausage batter.
I tend to agree. I tried an Irish sausage from Rytek Kutas' book and it called for 10 cups of breadcrumbs for 10# of meat. It seemed like a lot but I'd never made it so I went with 5 cups for 5#. It was terrible, more like bread stuffed cases. Had to be a typo or misprint.I would almost put rusk or dense breadcrumbs in the filler category. Marianski recipe calls for 6%. I've seen recipes with up to 10%. Most binders are lower
Pretty much where I come down. I see binders as a way to add a little more juiciness into the product, but getting a good grind without smearing fat, and mixing until you have good protein extraction are the keys to making excellent sausage. Binders have their place, but it's in addition to, not in place of good sausage making practices.The process of making sausage is the most important ingredient. Quality meat to start. Par frozen cold before grind. Sharp blade and plate on the grinder for a premium grind. Keep that meat cold. Then mix in the ingredients and mix until you get good protein extraction, this is key.
I'd call it both a filler and a binder. It does bind moisture and also acts as a filler.I would almost put rusk or dense breadcrumbs in the filler category. Marianski recipe calls for 6%. I've seen recipes with up to 10%. Most binders are lower
CliffOK, some the reading i have been doing (not on this forum) says they are used to retain moisture during the cook? IDK, just got into this with a Kitchenaid grinder stuffer to start. I plan to stuff uncured bratwurst first (will Sous vide to 145) then cook later on the grill. I ordered some backwoods kits for jerky and snack stick later.
I've only had Bangers (and mash) once. That was 40 years ago aboard a British destroyer for a special party. I only remember it as a chewy sausage. (Got sloshed in the Chief's Mess, which is another story.)I tend to agree. I tried an Irish sausage from Rytek Kutas' book and it called for 10 cups of breadcrumbs for 10# of meat. It seemed like a lot but I'd never made it so I went with 5 cups for 5#. It was terrible, more like bread stuffed cases. Had to be a typo or misprint.
As for a binder, I've been using about a half cup of Soy Protein Concentrate fo a 5# batch for a while now. I really don't know if it's needed but it doesn't seem to hurt anything and my sausages aren't crumbly so I'll probably continue. I only make fresh.
Welcome! Mainly why I started the topic. To put binders in the forefront.Thanks Doug DougE for starting this thread.
Been a lot of discussions on binders but definitely needed to be the main topic.
Great points....
If a binder is used, potato starch is my go to, but carrot fiber is very good also. These will help hold the natural juices of the meat, meat moisture, if you will. These will not save the fat or stop the dreaded fat out, but they will help retain moisture. A good grind and proper protein extraction is pretty much all I really need for a high quality sausage. This along with proper cooking temperature is all you really need. Pork, salt, pepper and a little garlic will make an incredible sausage if made right. No funny business needed.
That last kielbasa I did, I just mixed the potato starch in with the rest of my spice mix and mixed the sausage batter same as always. I probably added more liquid than I would have, otherwise to account for the added starch, but I don't generally measure the liquid I add when mixing sausage, I add it slowly until the batter "feels" right. Sometimes I add no additional liquid. It just depends on how the batch is mixing up.I use potato starch for other things simply to reduce the wheat flour content. I noticed it can get a snotty texture if not mixed well. How do you add it?
3-5% of meat weight is where you want to be with potato starch. You can mix it in directly to the meat or mix it with water and add. I prefer a direct approach then add water as needed. It’s way better at holding water/moisture than NFDM plus it’s neutral in flavor.Great points.
The problem I see is that the binders can and will absorb the water we add to the mix simply for processing.
I use potato starch for other things simply to reduce the wheat flour content. I noticed it can get a snotty texture if not mixed well. How do you add it?
I only make fresh sausage (I smoke some of the recipes) and jerky now and then. Never made cured sausage. That needs to change next year as my son wants venison sticks
Binders ;) hehe...Out of curiousity, what did people do before it was easy to process sausage at near freezing temperatures? Did they wait until winter or just have bad sausages. I could see a place like Kreuz grinding a bunch of meat at room temp back in the day. I've had fat smear out on me so I definitely go the near frozen route.
Summer sausage got that name because it was a way to preserve meat as a shelf stable sausage during the colder months, to be consumed during the warmer months.Out of curiousity, what did people do before it was easy to process sausage at near freezing temperatures?