sausage "Binding" poll

[noboundaries]

I only make bulk sausage and have never used a binder. I also consider myself a sausage making newby.

I know my Italian grandfather used breadcrumbs in his cased sausages. I have a bag of NFDM I use as an ingredient for baking whole wheat sandwich bread. Thanks to this thread, I'll put some in my next batch of bulk sausage.

Thanks, all!

Ray

 

[noboundaries]

Found this online: For use in Sausage Making recipes use 0.5-1 Cup Milk Powder for every 5 lbs. of ground meat for moisture binding and retention qualities.

Interesting. That's the exact same reason I use NFDM in my whole wheat sammie bread. It keeps the bread moist longer and gives a tighter, more even crumb during fermentation. It also adds a slight flavor element.

Now I'm curious. Will try it in my next sausage batch.

 

[SmokinEdge]

This is a good video that Eric posted up.

 

[indaswamp]

sorry inda, but i don't have any of the problems you describe , the sausage i make only contain meat and spices none of those fillers you talk about, thats the difference, you make sausage that might need binders but that doesn't make what you/i make better than the other just different . i make an old southern style smoked sausage that is and always will be 100% pure pork sausage and people love it ,
why would i add a "binder" to it when its not needed, its been made this way for at least a couple hundred years . i know of one place in the south that makes and sells 1000s of lbs of this very same sausage . is he making sausage wrong ...i don't think so , and just try and tell that man that he needs "binders" in his sausage and watch how hard he laughts
and by the way inda, i really don't "need" advise on how to make sausage , i do quite well but thanks anyway

The man I learned from sells about 2000# of sausages a day.....He didn't use a binder either. You started this thread asking about opinions on Binders then get man when someone explains why Binders are used.

Can you make a sausage successfully without a binder? Yes. But you can make a better sausage with a binder. I know this because I've been down that road. But at this point, I think it's time I knock the dust off my feet and just walk away. You are not interested in learning anything from me.

 

[cal1956]

i think you hit the nail on the head !!!!!

 

[thirdeye]

I usually use NFDM in my smoked sausage, and sometimes in my breakfast sausage. I have some Sure Gel from Walton's I have not tried yet. It has: Whey Protein Powder (Reduced Lactose Whey, Sodium Caseinate, Whey), Sodium Phosphate (33.33%), Hydrolyzed Gelatin (For Flavoring). Contains: Milk

 

[indaswamp]

My mentor also does not use cure #1 in his smoke sausages...well because that's how it was made for hundreds of years. I could not learn anything about cure from him so that's when I started out on my own looking for info back in the 90's.

Also-a binder is NOT a filler when used properly. Back in the old days, they used as much phosphates as they could get away with...if you use enough, you can make 100# of meat hold 60# of water. That is how much binding power phosphates have. That's 60% more profit....and that is why they were used so heavily. The USDA regulates the amount of phosphates that can be used in each sausage product for this reason as well. When used correctly, phosphates add to the whole of the product.

 

[cal1956]

inda: i just think you consider yourself the "king" of sausage making......i don't !!!

 

[indaswamp]

inda: i just think you consider yourself the "king" of sausage making......i don't !!!

Everyone keeps calling me the king of sausage making, but I will freely admit what I don't know. I am a super taster so I just take my sausage making to a very high level....most are satisfied with less than that.

 

[cal1956]

i think you just like copying and pasting everything you read on the internet shucks even i can do that haha

 

[cal1956]

by the way who is "everyone " ?

 

[funnymans1803]

i have never used "bindings " in any of my sausages and wasn't even sure what the term meant regarding sausage until a few days ago , still don't see where i need to use them
so my question is do you use binders in your sausage ?

I’ve been making sausage for decades, meat sticks, links , brats, ring and loose bill. Never have I used a binder. Generally, just as the meat of getting finished, I pierce the casing in a few places to let the excess juices drain off.

 

[cal1956]

better not tell "inda" that !!! he will tell you that you have been doing it wrong all those many years , he will cut and paste you up a storm haha

 

[indaswamp]

i think you just like copying and pasting everything you read on the internet shucks even i can do that haha

A mind is like a parachute

by the way who is "everyone " ?

I would have to post links to posts on SMF...I'll leave you to find them.

And for the record-I never said sausages can't be made without a binder so don't put words in my mouth. I said sausages can be made better with the use of a binder. But hey-if you are happy with your sausages, keep on keeping on....

 

[DanMcG]

Didn't Piney just make a post regarding this type of disrespect for fellow members?
This is one reason why you don't see me around much anymore.

 

[crazymoon]

All parties needs to walk away from this argument that started as a discussion ! :(

 

[funnymans1803]

A mind is like a parachute

I would have to post links to posts on SMF...I'll leave you to find them.

And for the record-I never said sausages can't be made without a binder so don't put words in my mouth. I said sausages can be made better with the use of a binder. But hey-if you are happy with your sausages, keep on keeping on....

I just watched that you tube video on the mfdm. Very interesting! I’m going to experiment with some in my summer sausages. I definitely get some shrinkage and heck, it’s certainly worth a try.

 

[BGKYSmoker]

All parties needs to walk away from this argument that started as a discussion ! :(

Im going to fix this.

This shows 0 respect for the craft.