Quote:
Originally Posted by DWS
I have not been adding any binders.
I do not have experience with binders for sausage making.
Could you offer suggestions or reasons? Thanks in advance.
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You use "binders" to keep the sausage from crumbling when eaten. I use powdered milk. Usually in the neighborhood of a cup for every 10 lbs of meat if I remember correctly. Hope this helps.
Are you adding water to it as well?
Usually I add a cup or two of water when I mix it.