Add NFDM to a commerical SS seasoning kit?

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forvols

Smoke Blower
Original poster
Jan 4, 2017
112
55
Northeast Tennessee
I'm going to be making a batch of SS using High Mountain seasoning kit. I have used the kit before with great success, but this time after reading about the use of NFDM I was wondering would there be any benefit for me to add NFDM to the High Mountain SS seasoning kit? If so how much NFDM per LB of meat?

Thanks
 
You like the moisture content without it? I used it before because I had more fat in the mix. I use hi mountain also. Only tried powdered milk a couple times. worked ok.
 

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Yes moisture content was very good before, SS overall was very good. I did find another thread regarding this. I think I will just stick to the HM seasoning kit as is with exception of adding some more spice(s). Thanks for your reply.
 
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Hmm.. yeah I didn't care if it was a binder. I was just wanting to see if it helped hold more fat and juice inside .. it worked ok. I used like 1 cup for 5 lbs. I had pork that I didn't want to keep hacking fat off.
 
1 cup NFDM per 5 lbs. of meat paste. Also need to add 1 cup of water per 5 lbs. of meat paste when using NFDM. The NFDM- when allowed to rest for 24 hours- makes gels which will fill the voids between the meat and grab on to the water, giving you a juice link after cooking.
 
Not sure what mine uses. This is all I ever seen.

Ingredients:
Dextrose, salt, sugar, spices, monosodium glutamate, spice extracts. Cure: Salt, sugar, sodium nitrite (.85%), caramel color.
 
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