sausage binder info

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

Newfie Smoke House

Newbie
Original poster
Feb 22, 2022
2
1
Hi everyone, has anyone worked with hydrocolloid gums in their sausage, either as a binder or emulsion, if so could you share the results.
 
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.
 
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
 
  • Like
Reactions: 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.
 
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.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky