sausage binder info

[Newfie Smoke House]

Hi everyone, has anyone worked with hydrocolloid gums in their sausage, either as a binder or emulsion, if so could you share the results.

 

[SmokinEdge]

Welcome to SMF from Colorado.
Hydrocolloid gums are more commonly used in commercial meat products. I have read up some on carrageenan and Konjac gum, but neither seem to be of benefit to the home sausage maker, I have not used them as I’m sure most here have not, but there may be a few out there that have. If so hopefully they chime in here.

 

[sandyut]

Welcome to SMF. Can’t help ya with the binder question.

 

[Newfie Smoke House]

Welcome to SMF from Colorado.
Hydrocolloid gums are more commonly used in commercial meat products. I have read up some on carrageenan and Konjac gum, but neither seem to be of benefit to the home sausage maker, I have not used them as I’m sure most here have not, but there may be a few out there that have. If so hopefully they chime in here.

thanks

 

[SmokinEdge]

Hi everyone, has anyone worked with hydrocolloid gums in their sausage, either as a binder or emulsion, if so could you share the results.

Why are you interested in gums? Rather than starches or even NFDM? I’m sure we can help with whatever you are trying to accomplish.

 

[Oceantoad]

Welcome from Gods Country...MICHIGAN!! Can't help you with the binder question but I'm sure someone one here can. Welcome to the group.