Thanks Red. Very good explanation.

Thanks RED. I stopped at Halfords while in Edm. today and got some soy protein. So I now have soy protein and non instant dry buttermilk powder. Would I use the soy protein in the same amounts as NFDM in a specific recipe? I have never used any binder before other than in pre made individual mixes.

I have added a motor to my manual meat mixer. I have been worried about over mixing. Is it possibles?

Red, do you think whey powder would be a good substitute? I went to bulk barn in Edmonton and they only had non instant buttermilk powder. I did pick some up. Any thoughts on using it at the same rate as NFDM?

Hey Mods. Would it be possible to fix the links in the old member recipe list in Hyde Park for the 2 pepperoni recipes from Chuck Wagon and the one from Butterbean please.
Thanks in Advance.

Bob K wrote:Not sure what you are making but here is one: http://wedlinydomowe.pl/en/viewtopic.ph ... theart+ham

Easy to convert, 1 gallon = 3.8 liter

Ha Ha or you could use the imperial gallon conversion (Canadian, British, Australia?)
1 imperial gallon =4.55 L

Butcher and Packers in Edmonton have what they call Premium H Binder (Milk).
Here is a link.
http://www.butchersandpackers.com/binde ... lk?id=2027

I usually use Garlic granules or fresh.

Ah, when you said "Bologna" I assumed it was a true Bologa which is a fully emulsified product like a hot dog. Like this:


This my Bologna prior to stuffing into 90mm waterproof casings and then poaching.

How did you make your emulsion? sounds like it wasn't right? maybe took it up too hot. Usually cooking in the tank just splits the casing, Never had the fat come out of a proper emulsion before?

Thanks Red! Boy they had crappy sausage in Cuba!! Had an OK? hot dog, but basically everything was cruddy bologna type sausage, most with olives in it
I'll need to have some brats and weisswurst to recover! lol.

Just got back from 2 weeks in Cuba. I left the chamber alone and all is well. My Genoa and sopressatta are down to a perfect 40% weight loss. I threw one of each into the fridge to firm them up a bit for slicing. I had one bigger 65 of Genoa in a regular fibrous casing as I ran out of the small prot...

As Bob said you're not the first! I did it a couple months ago. No issues, turned out fine!

That looks great. Very much like a schnitzel. I add dress morel mushrooms to the pan and mushroom gravy. Instead of potatoes I make home made spätzle then fry that with speck and red onion.

Butterbean. The way I do hogs is with a tiger torch. Hang the hog hit a spot about the size of a dinner plate with the torch until the skin blisters then scrape with knife or hog scraper. keep working plate size areas until done. After all scraped you give it a wash to get the the char off. Should w...