BINDERS???

[hoodoobluesman]

YO DUDES AND DUDETTES,
when,where, and how do i put soy binder in minced meat??

[sausagemaker]

Hi hoodoobluesman

Why do you want to use a soya binder?
Normally you would use this to bind excess fats or to give a meat like texture when using poor quality meats

Regards
Sausagemaker

[hoodoobluesman]

Hi hoodoobluesman

Why do you want to use a soya binder?
Normally you would use this to bind excess fats or to give a meat like texture when using poor quality meats

Regards
Sausagemaker

i wish to use very lean meat with out adding any fatback or suet.

i wish to retain fat and moisture of the meat.

this is my way to cut the fat.

[sausagemaker]

Hi hoodoobluesman

The use of soya is not the same as a binder it soaks up fat & moisture at the rate or 5 to 1.
If there is insufficient moisture it cannot soak up fat as it needs to be fully re-hydrated before it can do anything, furthermore if there is insufficient fat then it will soak this up & there will be no succulence.
If you want to replace fat then use something like tapioca starch which is a good fat replacer.


Regards
Sausagemaker

[DarrellS]

Sausage maker in Buffalo NY sells a fat replacer you may want to try.

http://www.sausagemaker.com/index.asp?P ... &ProdID=56

[hoodoobluesman]

[quote="sausagemaker"]Hi hoodoobluesman

The use of soya is not the same as a binder it soaks up fat & moisture at the rate or 5 to 1.
If there is insufficient moisture it cannot soak up fat as it needs to be fully re-hydrated before it can do anything, furthermore if there is insufficient fat then it will soak this up & there will be no succulence.
If you want to replace fat then use something like tapioca starch which is a good fat replacer.


Regards
Sausagemaker[/quote

at what ratio will i use the tapioca starch??
thanks for the info.

[sausagemaker]

Hi hoodoobluesman

About 2% - 3% should be ok

Regards
Sausagemaker