Anyone use rice flour as a binder for making sausage instead of NFDM?
Was looking at binders at one of my ordering outlets and they have rice flour listed as a binder.
Web site says to use it like this:
Use 3-5% of meat block and 10% water.
Was looking at binders at one of my ordering outlets and they have rice flour listed as a binder.
Web site says to use it like this:
Use 3-5% of meat block and 10% water.