Binders

Started by Nrcamo, March 12, 2012, 07:24:14 PM

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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



     I
         don't
                   inhale.
  ::)

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!
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