NFDM... How to incorporate it into your sausage.

Discussion in 'Sausage' started by worktogthr, Mar 12, 2015.

  1. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    This may be a dumb question but my experience is limited. So here goes. Let's say I am making a 5 pound batch of sausage and I use liquid, NFDM, and spices. Do I mix the liquid and NFDM together and then add that mixture and the spices to the meat. Or do I add the NFDM as if it were a dry spice? Or does even matter. Only made about 4 batches that included NFDM and I mixed it with the liquid in the recipe. Thanks everyone
  2. stanjk

    stanjk Smoke Blower

    If I use a liquid in my sausage I mix everything into it and then mix it into the meat. I think it's easier to get even distribution through the mix.
  3. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    I add the liquid to the NFDM and spices, makes mixing easier.
  4. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    WT, ditto on what was said.[​IMG]
  5. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Thanks so much guys! Just needed reassurance.
  6. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    I've done both and not noticed a difference.
  7. reinhard

    reinhard Master of the Pit OTBS Member

    Ok, just got to be different I guess LOL!!!  I do mix my cure and spices with my liquid but put the dry'd milk on separately.  Over the years that is how I seen it done so I just kept doing it that way.  Reinhard
  8. I guess I'll just echo what everyone has said. You can either mix spices with the water and then the meat or sprinkle the spices w/ the NFDM onto the meat and then add water. The important part is that they are thoroughly mixed and you develop the primary bind for a nicely textured sausage.

    Personally, I use 1/2 cup per 5 lbs of meat. First I will add the spices to 1/4 cup of water and blast that in the magic bullet for even incorporation then add to the meat. Then I'll add the other 1/4 cup of water to the container and "swoosh" it around. There's ALWAYS leftover spices from the 1st mixture that didn't make it in to the meat and doing this ensures I get it all in there....especially the cure!

    Have fun.
  9. I,m paying attention and learning
  10. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    I add it like reinhard
  11. elginplowboy

    elginplowboy Meat Mopper

    I do like Reinhard and boykjo. Water/cure/spices then mix well to evenly distributed the nfdm last and mix till it gets tacky.

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