Non fat dried milk

[DougE]

I don't use binders much in my sausages, but potato starch is my go-to, if I am using one. Locally available and there aren't 2 formulations of it: (high heat/low heat) to worry about.

 

[jcam222]

I use both , but have since switched to using potato starch more .

My opinion yes . Never had issues with either one , but I buy the Carnation brand . It's a fine powder . Might be high heat . I'm not sure .


If you have a spice grinder , you could spin it up into a finer powder .

I've used NFDM from TSM
Powder milk for the grocery
Soy protein concentrate
Soy protein Isolate
Potato starch
Fermento
SACO buttermilk powder
All about the same to me . Different amounts needed to do the job .
To much of some of those can impart taste .

So if off the shelf milk powder is what you have go for it . See if they have the Carnation brand . I would use that over the other stuff .
My opinion . You'll get others .

Seeing some of what you've used Rich I am guessing whey protein would work as well?

 

[DougE]

I don't use binders much in my sausages, but potato starch is my go-to, if I am using one. Locally available and there aren't 2 formulations of it: (high heat/low heat) to worry about.

Bob's Redmill products are available in most grocery stores, so potato starch is available to most, locally.

 

[chopsaw]

I am guessing whey protein would work as well?

Yes . What alot of people don't understand , is some of these things are used for different reasons , even though they function the same . Some formulas will use NFDM and soy or whey .
Some are used as a source of protein , some work as an emulsifier . Still binding the sausage , but adding an advantage in other areas .

Some go towards mouth feel as well . I just did a Bockwurst / Weisswurst cross over in seasonings and used whole egg and milk for the binder . Great texture and mouthfeel .

No cure in these . You can see the effect of the light colored additions .

Emulsified , stuffed and poached . If you like legit German sausage ,
these are fantastic .

 

[jcam222]

Yes . What alot of people don't understand , is some of these things are used for different reasons , even though they function the same . Some formulas will use NFDM and soy or whey .
Some are used as a source of protein , some work as an emulsifier . Still binding the sausage , but adding an advantage in other areas .

Some go towards mouth feel as well . I just did a Bockwurst / Weisswurst cross over in seasonings and used whole egg and milk for the binder . Great texture and mouthfeel .

No cure in these . You can see the effect of the light colored additions .
View attachment 708111
Emulsified , stuffed and poached . If you like legit German sausage ,
these are fantastic .
View attachment 708112

That looks tasty Rich! I use the egg and cream in bratwurst

 

[zwiller]

Been making sausage a few years now. Out of fear of heating the mix and fat smear, I had only used a fork to mix. Mixed well enough it would stick upside down. In DMs with chopsaw he encouraged me to try hand mixing and kick it up a bit so I did on my last few. MIND BLOWN how much it changed things. Firmer feel, denser, etc. WAY better product. All I did was 5m tops. Highly suggest anyone looking at various binders to kick your mixing up another notch before OCDing on binders.

 

[DougE]

Been making sausage a few years now. Out of fear of heating the mix and fat smear, I had only used a fork to mix. Mixed well enough it would stick upside down. In DMs with chopsaw he encouraged me to try hand mixing and kick it up a bit so I did on my last few. MIND BLOWN how much it changed things. Firmer feel, denser, etc. WAY better product. All I did was 5m tops. Highly suggest anyone looking at various binders to kick your mixing up another notch before OCDing on binders.

No binder will really do more for the sausage than keeping everything cold throughout the grinding and mixing process to prevent fat smearing. Also mixing enough for good protein extraction is a must.

Binders are mostly unnecessary, IMO.

 

[chopsaw]

I use the egg and cream in bratwurst

I normally use cream , but was out . Those were heavy on white pepper , then ginger , nutmeg , onion powder .

try hand mixing and kick it up a bit

That hand mixing will really improve what you already had . You got the rest figured out .

" Binders " or additives are used for a purpose .
Lean to fat , salt percentage and a good mix bind the meat .

NFDM , soy , rusk , starch , phosphates bind the moisture .

 

[nomoreusmc]

I used egg whites in my bratwurst just last night for the first time and I really liked it. Might move to a few eggs instead of milk powder.

Now I'm new to sausage but I grew up in a 2 star restaurant in Chicago. My mother's. French\german foods and been a BBQ junkie for as long as I can remember.......

I have made the pot sticker sausage twice. Once with tsm and once with carnation. I mixed the done sausage on the grill and no one could tell them apart. I tried to keep them apart so I could do a taste comparison, but apparently I was too stoned! Completely indistinguishable and I think I have a decent palette. After this test (running out LoL) I didn't plan to buy any more high temp milk powder from the sausage maker. After making Sheboygan brats last night from this year's celebrate sausage, the eggs really impressed me and I think I will be using that more but I think I'm kind of an overmixer So I get protein extraction anyway.

I have only used high temp cheese so I don't have an opinion on that.

 

[SmokinEdge]

I have only used high temp cheese so I don't have an opinion on that.

No need to mess with high temp cheese. Use a sharp cheese, the sharper the better, these are dryer and have lower moisture. Like this, just add as is, no knife work.

 

[DougE]

No need to mess with high temp cheese. Use a sharp cheese, the sharper the better, these are dryer and have lower moisture. Like this, just add as is, no knife work.

View attachment 708154

What he said. I use the Tillamook sharp cheddar in all my sausages that call for cheese (meatloaf, too but I guess its technically a sausage as well).

Just don't cheap out on a store brand "farm style" sharp cheddar. I made that mistake once with less than stellar results. The Tillamook is worth paying the extra $$$.

 

[Fueling Around]

...

" Binders " or additives are used for a purpose .
Lean to fat , salt percentage and a good mix bind the meat .

NFDM , soy , rusk , starch , phosphates bind the moisture .

I've been doing a a lot of research in the additives of moisture holding versus true meat binding.
I've come to the opinion that any protein rich additive adds to the meat binding action of reducing the fat out. NFDM, (whole) egg, soy isolate and pea isolate are all protein rich additives.
Moisture binders are rusk, starch (wheat flour, rice flour, corn starch) and phosphates.

 

[bill ace 350]

I have only used buttermilk powder in summer sausage, not as a binder but an attempt for sour flavor. It did not seem to effect the texture at all.

 

[chopsaw]

NFDM is low protein / high sugar . One reason I use it in a fermented SS is to feed the starter culture and also retain moisture .
Soy isolate is high protein and binds water at a high rate .
Soy concentrate isn't defatted as much as the Isolate , but is still high in protein and retains moisture .

 

[nomoreusmc]

So if you weren't going to use a sharp cheddar, say you wanted a mozzarella or provolone would you just throw the cheese and dehydrator for an hour? Then maybe refreeze