When to use binders?

[Warren F]

Thank you dave, I will. Now I more understand what that chart meant. I reduced the SV to 140f and set a timer. And yes, they are 3”. Good eye.

War...

 

[daveomak]

Cool.... Glad you understand the pasteurization tables and what pasteurization is.... I think it's really cool we can cook meats at a low temperature for a long time, and make it safe to eat while not overcooking it...

 

[Warren F]

Well there it is folks! In conclusion, I found there is a huge difference in taste/texture and moisture. Adding the NFDM made the salami so perfect. I’m actually shocked how much better it was. So juicy, no dry texture at all! IMO I’ll always use NFDM in my mixes. The one without it is a bit dry. It’s tastes different too. I don’t even really like it on its own. It won’t be bad sliced thin in a nice homemade pizza, but I find myself hitting the Tupperware containing the NFDM batch regularly. Prob too regularly. Haha.

War...