NFDM Question

[Gonna Smoke]

Can I substitute regular instant NFDM fo high heat NFDM in a fresh sausage recipe? Can't seem to find that locally...

 

[chopsaw]

I do . Your local grocery carry Carnation ?

 

[indaswamp]

You can. I do. Just know that regular NFDM powder does not have the same binding properties as high heat NFDM powder, but it will gel in the cooked sausage which will hold moisture.

 

[Gonna Smoke]

I do . Your local grocery carry Carnation ?

Yes, thanks...

 

[Gonna Smoke]

I have a fresh sausage recipe that I want to try, but it calls for high heat NFDM. Been looking for it, but can't find it locally...

 

[Dustin Dorsey]

I used it before I knew any better. High heat is better but the regular stuff is still pretty good. I ordered the high heat stuff from the Sausage Maker. I also tried out some c-bind from them as well which I really liked.

 

[BGKYSmoker]

Yes
Just grind it finer

 

[chopsaw]

Yes, thanks...

I mentioned the Carnation because it's a fine powder . Like said in post 7 , if you get the courser stuff just grind it .

I buy the high heat stuff from TSM , but watch the shelf life . It goes bad . The first jar I bought didn't have a exp. date . Took me awhile to figure out that was what was giving the smoked sausage a strange taste . The newer jars have a best by date on them .
I use it at a reduced rate , and have also been using potato starch that works well .

Here's a thread with some info from a while back if you're interested .

Non Fat Dry Milk.. 2 types and which one is best for sausage making....

@Cajuneric put up another VERY informative video this morning.,,. Great info for you sausage makers..... What is Non Fat Dry Milk - YouTube

www.smokingmeatforums.com

 

[indaswamp]

I actually take the non high heat NFDM powder and blend it with the added water when making smoke sausage for a more even distibution of the gel. I also mix the phosphates (after dissolving in warm water) with the NFDM and water after dissolving the milk powder. Exceptional binding. Matter of fact- best bind in a smoke sausage I have ever had......

*edit- I use a blender with a whisk attachment to dissolve the NFDM powder in the water......

 

[Gonna Smoke]

Thanks Rich, I actually searched for a thread like that, but didn't find that one...

 

[nlife]

I had trouble finding NFDM here in Canada, but I have stumbled on a source for Soy Protein Concentrate and have only used it once. I've also found Potato Starch locally so I may give that a try someday.

So far, I haven't really found a need to add a binder. I just make sure that I get good protein extraction and everything binds together nicely.

 

[SmokinEdge]

Potato starch often works better, and much less fuss. Just saying.

 

[zwiller]

Might be only a color thing, but prefer to use STPP when mostly beef in the formula and NFDM when mostly pork. I also typically add milk or cream when using NFDM. Need to try tater starch.