I mix ingredients with water prior to mixing with my ground meat when making sausage. I always mix non-fat dry milk as a binder and use it dry. My question is..can binders be mixed with water in the other ingredients or should they be mixed in dry?
JD
I mix mine in dry When I can so they absorb the natural fats of the meats instead of the other liquids.
I use a meat mixer. First goes in the meat and ground up fat. My meat is not ground up with the fat cause I grind meat through a larger grinder and fat through a smaller one. I have the spices permixed with my fluid and put that in and mix well. Then I put in the binder, if it's too dry after mixing I'll add more liquid.
QuoteI use a meat mixer. First goes in the meat and ground up fat. My meat is not ground up with the fat cause I grind meat through a larger grinder and fat through a smaller one. I have the spices permixed with my fluid and put that in and mix well. Then I put in the binder, if it's too dry after mixing I'll add more liquid.
I mix by hand, but thats the same way I mix it also.
Sounds good Pens. I was just thinking this morning of doing the same thing next time I do a whole turkey breast. Look forward to seeing the finished bird.
I mix dry also but had never seen it addressed in any material I have read. Maybe a dumb question, but I was just wondering. ::)