Question about fat binders

[JDNC]

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

[Tenpoint5]

I mix mine in dry When I can so they absorb the natural fats of the meats instead of the other liquids.

[Roadking]

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.

[pensrock]

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.

I mix by hand, but thats the same way I mix it also.

[HawkeyeSmokes]

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.

[JDNC]

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. ::)