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Old 03-23-2014, 08:46 AM   #1
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Calling all Sausage Makers

I'm looking for ideas on low carb binders and sweeteners. I read that in Europe about 1 egg white per pound is often used with success.
I've yet to use lc sweeteners in sausage yet.
Soy protein concentrate is carby stuff.
I am speaking of cured and smoked products here.

Thanks,

Harry
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Old 03-23-2014, 03:13 PM   #2
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Hi Harry!

We've not yet embarked on sausages in casings but man I can't wait to try it. I have a 5 pound stuffer on order but Amazon hasn't been able to delivery it yet. May end up going elsewhere to get one.

I did, however, make bologna in a loaf pan and I used SF honey (which is maltitol-based) in place of the corn syrup the recipe called for. It turned out great.

What do your original recipes call for in the way of binders? Things I use for meatloaf and other binding - ground pork rinds, raw wheat bran, eggwhites.

I can't wait to get started on this hobby! DH is retiring end of July and then we REALLY want to get going on making sausages. I already make bacon from raw pork bellies, and the bologna; we also smoke salmon when we can get it. Nothing beats homemade goodies like this.

P.S. What is that monster fish you're holding in your avatar? A gar maybe??
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Old 03-23-2014, 04:18 PM   #3
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Charski, thats a Muskie I'm holding, and a real trophy one. I suggest getting a vertical stuffer that has a crank, they are much easier to use.

The two main purveyors of sausage making equipment and supplies are The Sausage Maker and LEM. The best book on the subject is Great Sausage Recipes by Rytek Kutas.

The binder most used is soy protein concentrate, but its carby. Binders are used to give sausage its creamy texture and bind in the all important fat.

If a sweetener is used it is usually dextrose because its molecules are small enough to penetrate the meat.

I've been doing this for ten years or so and still feel like a beginner.

I haven't learned how to pm or add pics but if you want info or advice I'm sure we can figger sumthin out.

Harry
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Old 03-23-2014, 04:56 PM   #4
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I don't know what kind of soy protein concentrate you have, but the kind I used to use had 0 carbs. Could you switch brands?
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Old 03-23-2014, 05:58 PM   #5
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Soobee, I sure could, do you remember what brand or where I might find it?? In the meantime I'll search online.

Thanks,

Harry
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Old 03-24-2014, 08:35 AM   #6
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I read somewhere of using lupin flour as a sausage binder.
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Old 03-24-2014, 10:49 AM   #7
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Thanks Pam, I'll look into it.

Harry
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Old 03-24-2014, 11:18 AM   #8
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By the way, nice Muskie there. I live pretty close to Cave Run Lake in Kentucky which is known for it's Muskie fishing.

I'm desperately hoping to get to go striper fishing this weekend in Lake Cumberland. I'm so sick of winter, I need to get out on the lake.
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Old 03-24-2014, 12:08 PM   #9
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Pam, the lupin flour looks like it might work and I hope to be trying it soon, but since we are still driving pickups on the lakes here it may be a little while.

Harry
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Old 03-25-2014, 09:37 AM   #10
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Quote:
Originally Posted by gofigr View Post
I'm looking for ideas on low carb binders and sweeteners. I read that in Europe about 1 egg white per pound is often used with success.
I've yet to use lc sweeteners in sausage yet.
Soy protein concentrate is carby stuff.
I am speaking of cured and smoked products here.
Hi Harry...

We just make sausage without binders...ground pork and ground fat, (or ½ pork, ½ venison/game etc), and then add/mix the sausage spices, and we shape it by hand, and wrap it in saran wrap, and then vacuum pack it and freeze it.

Maybe we are doing something unconventional, but it's turned out great.

We let it set/sit in the refrigerator overnight to let the spices permeate the mix before freezing it.

What is the binder for?

Ours comes out like Jimmy Dean in the tube...


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Old 03-25-2014, 10:08 AM   #11
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Hi Larry. I think the difference here is in smoked/cooked product where the binder binds the meats and fats and gives the sausage it's creamy texture. The evil nitrite cure is also involved. The sausage is also brought to a temp in the mid 150's for safety reasons.

Like you, I don't put binder or cure in my "fresh" sausages.

Thanks for the response, I've taken lots of tips and info from your various posts.

Harry
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Old 03-25-2014, 10:14 AM   #12
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Quote:
Originally Posted by gofigr View Post
Hi Larry. I think the difference here is in smoked/cooked product where the binder binds the meats and fats and gives the sausage it's creamy texture. The evil nitrite cure is also involved. The sausage is also brought to a temp in the mid 150's for safety reasons.

Like you, I don't put binder or cure in my "fresh" sausages.

Thanks for the response, I've taken lots of tips and info from your various posts.

Harry
Hi Harry...

I wasn't understanding and you cleared it up. I don't disdain nitrite curing.


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Old 03-25-2014, 11:38 AM   #13
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We've been making our own sausage for years and we don't use any binders either. We use a combination of venison and pork. Grind it up and add the seasonings then mix it up and send it through the grinder the second time as we stuff the casings. We hang it in the smoke house (using cool smoking method) we smoke it for about four hours then we bag it and freeze it.

This is the inside of our smoke house.



This is our smoke source

[IMG][/IMG]
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Last edited by The Chicken Lady; 03-25-2014 at 11:41 AM..
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Old 03-25-2014, 12:06 PM   #14
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The more I learn, the more I find out how much I really don't know!!

Thanks Lady

Harry
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Old 03-25-2014, 12:59 PM   #15
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There's not really any rules when it comes to sausage making. Everyone has their own personal preferences. If you ask 10 people how they make their sausage you'll likely get 10 different answers.

We have some friends that make their sausage much the way we do but after they smoke it they leave it hanging in the smoke house until it's dried. They don't cook it, they eat it just like that. I've tasted it and I can barley make myself swallow it. It tastes like seasoned blood to me but they love it. I guess it's an acquired taste.

Any way this is the recipe that I use. I find if I add more than 2 pounds of venison to 5 pounds of pork that the sausage is just too dry, I like more fat in mine. You can use all pork and it will still be good.

Smoked Sausage

5 lbs. boneless pork butt (Untrimmed)
2 lbs. venison
2 tablespoons salt
2 tablespoons garlic granules
2 tablespoons onion powder
1 tablespoon paprika
1 teaspoon cayenne pepper
1 teaspoon black pepper, table grind
1/2 cup cold water

You’ll need at least 5-6 ft. 33-36MM hog casings

1. For sausage links, rinse the casings thoroughly in cold water, then place in luke-warm water prior to filling with the sausage mixture.
2. Grind meat one time through coarse 3/8" or 1/2" plate.
3. Combine ground meat with remaining ingredients; mix/knead well.
4. Taste test by frying a small quarter-size patty to see if you approve of the flavor as is. Make changes if needed.
5. Carefully stuff the sausage mixture into the casing, filling the casing snugly but not so tight it will burst open during the linking process. Continue until the entire casing is filled.
6. Form 6" sausage links by pressing the filled casing gently with your forefinger and thumb and twist four or five times in one direction, repeat and twist in the opposite direction until done.
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Old 03-25-2014, 02:21 PM   #16
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Yeah, you definitely don't "need" binders or fillers.
IMHO, the secret(s) to really good sausage are ample fat and proper mixing.
The sausage meat should become sticky from mixing, that ensures that the exuded proteins surround the fat and naturally bind it when heated, giving you a juicy sausage.

Last edited by DiggingDogFarm; 03-25-2014 at 02:33 PM..
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Old 03-25-2014, 04:15 PM   #17
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Originally Posted by DiggingDogFarm View Post
Yeah, you definitely don't "need" binders or fillers.
IMHO, the secret(s) to really good sausage are ample fat and proper mixing.
The sausage meat should become sticky from mixing, that ensures that the exuded proteins surround the fat and naturally bind it when heated, giving you a juicy sausage.
I think this is why things like bologna don't need fillers - you make an emulsion with them (keeping them well-chilled so that the fat won't begin separating) before stuffing them into casings, or as in my case, I packed it into a loaf pan, covered with foil, and steamed til it reached proper temps, which I measured with a probe thermometer with a digital countertop readout.
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Old 03-25-2014, 05:52 PM   #18
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Thanks Dig and Char, this year (when the weather gets above freezing) I will start trying sausage without binder. More adventure!!!!!

Harry
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Old 03-25-2014, 06:02 PM   #19
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Thanks lady, I think I wouldn't like your friends product either. Perhaps because I'm a fan of cure and 153 internal temp on smoked sausage for safety reasons. You are so right about millions of styles and techniques.

Harry
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Old 03-28-2014, 02:23 PM   #20
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How wonderful seeing Chicken Lady's smoke house and how those sausages must
taste! It makes me feel so good to know that you all are following your hearts by
cooking and making fabulous foods. These skills are needed to be passed on.
I've passed on most of my Jewish side family recipes and my Irish mother's southern
cooking. Oh that Charski....another gadget (a bigger kitchen?)

Love you guys!
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Old 03-28-2014, 02:28 PM   #21
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LOL Barbo! I WISH I had more storage, a bigger kitchen would be a bonus!
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Old 03-29-2014, 10:16 AM   #22
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Quote:
Originally Posted by Barbo View Post
How wonderful seeing Chicken Lady's smoke house and how those sausages must
taste! It makes me feel so good to know that you all are following your hearts by
cooking and making fabulous foods. These skills are needed to be passed on.
I've passed on most of my Jewish side family recipes and my Irish mother's southern
cooking. Oh that Charski....another gadget (a bigger kitchen?)

Love you guys!
Yeah, I feel like it's important to know how to do things for yourself although we don't do nearly as much as we could.

We have some friends who live in Florida and they do so many things for themselves. They have a milk cow, from which they make their own butter, cheese, and yogurt. To get milk you have to breed the cow once a year and when the calf is about a year old it's butchered and they have their beef for the year. The excess milk goes to feed their big old momma pig and piglets. They breed her once a year and she has anywhere from 9 to 12 babies. When they are old enough they butcher a couple of the pigs and sell the rest. You have not lived until you have tasted milk fed pork!!!!! That gives them their feed and vet money for the year. From the pigs they get meat, home cured sausage, ham and bacon. They also have chickens and they get eggs and meat. They keep a huge garden and can their own vegetables.

There are so many things that we have forgotten how to do and it just makes you feel good that there are still people out there who remember.
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