Sausage Ingredient? Nonfat dry milk

[Bigtank]

I'm planning to make some smoked Ring Bologna this weekend. Should I add some non-fat dry milk as a binder? Most recipes don't call for it, but the recipe on Walton's calls for a binder.

 

[Gonna Smoke]

I've only made it once using Eric's, SmokinEdge , recipe here and it doesn't use any binder. I was very satisfied with the results...

 

[SmokinEdge]

I'm planning to make some smoked Ring Bologna this weekend. Should I add some non-fat dry milk as a binder? Most recipes don't call for it, but the recipe on Walton's calls for a binder.

Depends on your final fat percentage. If staying around a 80/20 meat then no binder is needed. Even 70/30 meat you can get away without a binder usually, but if going heavy on fat then a binder is a good idea.

I run 80/20 to 70/30 meat and never need a binder.

 

[DougE]

I don't generally find binders necessary, but potato starch is what I use, if I use one.

 

[zwiller]

The OG stuff (Troyer) is made near me. Lists phosphate on label. NFDM works great but seems to add a lighter color and ever so slight creamy taste I like but not for stuff like trail bologna. Great for a brat tho. Binders are good "insurance" but not a substitute for a proper mix. Dude with a meat mixer should have no issue at all skipping a binder.

 

[nlife]

I rarely use a binder in my sausages, though I've never made an emulsified sausage. I tend to ensure I get a good protein extraction though mixing and have no issues with bind.

I also stick roughly within the 70/30 ratio (pork shoulder) suggested by SE above.

I did pick up a soy protein binder, but I've only used it a couple of times.

 

[chopsaw]

Should I add some non-fat dry milk as a binder?

Most bologna type formulas use starch if emulsifying . NFDM works against that process , so keep that in mind if you're going to emulsify .

Most recipes don't call for it, but the recipe on Walton's calls for a binder.

Might be other things in those formulas that are taking place of the NFDM .

NFDM binds with the moisture in the product and helps retain it during cooking .

Lean to fat , salt percentage and a proper mixing binds the meat paste .

I use NFDM , Potato starch and phosphates depending on what I'm making . I don't use it at the recommended rates . I'm at less than half of that . I add it in slowly , along with the liquid while mixing . When it comes together I stop .

 

[slavikborisov]

I use it but I've also not used it in both fresh and smoked sausages. i like them both dont have a preference one or the other as SE pointed out with enough protein you should have no issue getting good extraction.

 

[Brokenhandle]

I got lost ... left a message in your earlier thread lol. How did you turn out?

Ryan

 

[Bigtank]

I got lost ... left a message in your earlier thread lol. How did you turn out?

Ryan

Pretty good, I'm not sure if I should grind it a little finer. I used PS collegen casings. The meat seems to stick when they are grilled and seem quite tough. Sausge is realy nice and moist.