- Apr 28, 2010
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I open this discussion to better understand of why some sausage makers use binders and some sausage makers don't. Would like to hear what everyone has to say .
Joe
Joe
Good information Dig.I don't use so-called 'binders' for several reasons.
If you develop and extract the salt soluble proteins in the right way, you don't need additives that retain moisture.
Exuded proteins are the binder which encircles fat and retains moisture and makes sausages what it is.