BARLEY AS BINDER??

[hoodoobluesman]

hello hello,
has anyone ever used barley as a binder??

what do you think??

[TJ Buffalo]

Hmmm, I've never used a binder in sausage, though I think about it on occasion, and probably will use it if I make some UK sausage recipes. I'd say to give the barley a try and see what happens.

[Fricandeau]

I think it would be fine. Are you going to use flour or whole grains, because if you are going to use whole grains I'd poach them in stock until they weren't quite cooked: they will still take up a lot of flavour but you don't want to be picking the grains from your teeth afterwards.

[hoodoobluesman]

im going to put in food processer and make powder.

i already use soy as binder.
i try to make sausages as lean as possible.
the binder helps retain moisture.

im looking to develop a all beef smoked sausage
and am hoping to add a little a little flavor.

[pokerpete]

im going to put in food processer and make powder.

i already use soy as binder.
i try to make sausages as lean as possible.
the binder helps retain moisture.

im looking to develop a all beef smoked sausage
and am hoping to add a little a little flavor.

Save yourself the trouble, and just buy the barley flour as fricandeau suggested.
Good luck with your formulations. You play with that while I play with pinhead oatmeal as a replacement for rusk (healthy options). I've just bought 56lb 26kg and 15kg of Groats. So black and white puddings, haggis, and oatmeal cakes here we come.

[hoodoobluesman]

i will keep the flour in mind.---
but for now,
i already have in pantry
a couple of lbs of pearled barley, about 1 kg.


my sausage bathces are usually about five lbs. about 2 kg.

its just me and my honey margaret here.

with the barley ,im trying to make a all beef sausage.

thanks for the input.