Binder

[worthog]

Hey folks, I've been making sausages for over 20 years now.  When I read these posts about kielbasa, knocks, brats etc. they all include soy protein or non fat dry milk as a binder.  Believe me, these binders are not the way to go.
http://www.butcher-packer.com/index.php?main_page=product_info&cPath=26_103&products_id=894  Follow this link to the real deal.  I found that this binder will not alter the great flavor of your sausages in any way and you don't need to use much at all.  If you try it you'll never go back to those inferior binders.

[Quarlow]

That is good to know. I am soon to embark on sausage making as my wife found the handle to my new meat grinder. I will need all the help I can get. LOL That binder should help. Thanks for the info.

[Kevin A]

Just curious a to what the list of ingredients actually are in this "our Special Meat Binder," besides the stated "natural protein" ????
At least with spc & nfdm, I know what I'm putting into the meat.

Kevin

[worthog]

This binder contains a mix of instantized sodium phosphates.  Sodium phosphates are commonly used in the meat packing industry for moisture retentionhttp://www.bavariacorp.com/product10.php
  Another link to explain phosphates in food. http://www.foodadditives.org/phosphates/q_and_a.html

[KyNola]

Sodium phosphate...any salt made of phosphoric acid.  Hydrolyzed beef protein...any form of beef protein, beef protein can be made from hooves, beef collagen, etc.  Hydrolyzed beef protein is related to MSG and is used as a flavor enhancer.  Modified Food Starch...you might want to check on how food starch is modified.

I think I'll stick with non fat dry milk.

[shrolfe]

Is this the same as AmesPhos?

[NePaSmoKer]

I been making all types of sausage since 1976 with many types of binders, even buckwheat flour.

[Brewoz]

NePa, Have you used this binder? Pros/cons?

[NePaSmoKer]

NePa, Have you used this binder? Pros/cons?

Yes

It works like other binders with no taste. I will see if i still have the packaging.

[worthog]

Made some summer sausage last night.  Smoked the sausage @ 140 degrees then finished @ 190degrees for an IT of 155degrees.  Soy protein or nonfat dry milk binders would surely have dripped fat at that high of finishing temp.  But as a testament to this special binder, there was no fat loss, wrinkled or shriveled casings.  Just two teaspoons of binder was used for 10 lbs of meat.

[KyNola]

So this special binder also raises the temp level where fat would ordinarily begin to render?

Do you mind me asking what type of smoker you are using to smoke your sausage?

[NePaSmoKer]

We all smoke different.

I never take my sausage smokes past 175. IMHO 190 is way to high.
Never had any problems with dairy or soy binders having fat drip. A fat-out is from to high of heat.

[worthog]

I used to build my own smokers but now that I'm getting older I'm trying to downsize.  I've been the proud owner of a Bradley six rack digital now for a few months.  Love the compact design and smoke generator concept.  When I was smoking these particular sausages my smoke generator plate stopped heating on about 10 minutes of the first puck.  Darn!  back in the fridge the sausages go.  I figured before I call Bradley I'd check continuity through the heating element so I disassembled the smoke generator and wallah! the plug in for the element was not clipped in and seated all the way.  I reassembled the smoker and restarted my sausage.  NePa, you are so right about using a lower finishing temp. but after burning a few hours on this smoker problem I had to hurry it up.  It was way past my bedtime.  I guess when they put it together in the factory they get in a hurry and don't double check