Is there much of a difference between the soy protien , low fat dry milk and the " special binder " . From what I have read , none of them are supposed to leave a taste . Does any of the three do a much better or much worse job?

It's all relative. I prefer milk over soy. It's cheaper and I don't use much. (I don't often add binders to sausage in the first place.)

Special costs more but you don't use as much at all so might well be cheaper. I am not a fan of adding phosphates so I don't use it. If you don't care or haven't tried it give it a shot.

No, none should leave a taste. Phosphates can if the ratio is too high (it's kind of a soapy flavor) but Special should not be used in that sort of quantity in the first place.

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Special should not be used in that sort of quantity in the first place.

I have not got into binders yet, but for curiosity's sake, am I correct in assuming there is a product called "special binder" that contains a percentage of phosphates?

From what I understand, the phosphates have a much greater binding power than dry milk and therefore much less can be used. I was reading about making emulsified sausages and the differences in the quantities needed was pretty big.

Yes, there is a product containing substantial phosphates. And yes, much less can be used.

J , you can find "special binder " at www.butcher-packer.com

Kevin , how do you determine if binder is needed at all ( just look at the post count , it will explain all the "obvious" questions) I would hate to start a recipe and once into the middle of it find I need something I dont have.Thanks

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Kevin , how do you determine if binder is needed at all ( just look at the post count , it will explain all the "obvious" questions) I would hate to start a recipe and once into the middle of it find I need something I dont have.Thanks

I won't speak for Kevin (he does mention above that he rarely uses a binder) but I can tell you that I have slowly evolved my technique for two years and I have yet to use a binder. Early on, I struggled with texture issues, but have pretty much resolved them with technique. My guess is that I could achieve a more "professional" sausage with the inclusion of a binder, but I'm pretty impressed with what I got now and like the fact that it has a slight "homemade" feel to it, if you get me. A binder might also give me some room for error if my technique is sloppy (or I'm in a rush), but for now I'm learning and I like to know what works and doesn't.

If your just starting out, try some simple recipes and work on the basic ratios (meat, fat, salt, water) and grinding, mixing, stuffing.

I use a binder infrequently for the same reason j notes: I don't find the need. If developing a recipe, they are most helpful when a protein boost is needed as it's this that best offers binding characteristics.

Thanks guys!!