Binders

[Nrcamo]

Hello. I've been a Bradley owner for quit a few years and still think it's a great home smoker tool. After getting an Elk this last season, i decided to get into sausage making. I also Flint knap as a hobby and thought it was an addictive hobby until I started making sausage. I've had a lot of fun and by learning from this great website have really gone through a great learning curve. My question concerns non fat dry milk and soy protein concentrate. When should I use them and what is the formula or percentage to use with what recipe? Should I be using Fermento or encapsulated citric acid and where do I find it? Any help will get through this fog bank. Thanks to everyone.

[Keymaster]

I can give you some of the vendors I use and you can look up the product you want to buy and most have directions on usage.

http://www.sausagemaker.com/

http://www.butcher-packer.com/

http://www.americanspice.com/

http://www.alliedkenco.com/catalog/index.php

Goodluck and Welcome to the forum

[Habanero Smoker]

Hi Nrcamo;

Welcome to the forum.

The below link contains a small description of some sausage ingredients. Do not click on the internal links, they do not work and clicking on a link will take you to the home page of the Recipe Site. Just scroll up and down, the ingredients are listed in alphabetical order.

Sausage Ingredients

[Nrcamo]

Thank you, that's exactly what I was looking for. What a great site tp learn from.

[4given]

Welcome to the Forum! Lot's of good folks and info here!