Meat Binder. Which Meat Binder to Pick When Making Sausage

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I often see the question asked in the comment section what sort of binder do you use? In this video I go over what a meat binder is and how to use it in sausage.
We used six different types of meat binders in the video and got fairly similar results. Overall you could use any of these types of binders in your sausage making and not have any issues.
We used:
Whey Protein
De-heated Mustard
Soy Protein
Rice Starch blend (All Purpose Binder)
2 Different Non-fat Dry Milk Powders
If you'd like the exact sausage stuffer from the video here is the link:
amzn.to/3JcB2uq
If you feel up to it here is a link to Patreon:
www.patreon.com/user?u=84459342
If you guys need a grinder to get you started on your home sausage making journey here is a link:
amzn.to/36UwYOy
If you guys are looking for a nice knife set here is a link:
amzn.to/3sPVg4I

[@SomeBoredGuy69]

Another important point that I found, it makes the sausage juicier after cooking. I have made breakfast sausage with no binder. These sausages were crumbly and dry after cooking. I started using Soy Protean in my breakfast sausages (thanks to Duncan Henry videos). My sausages are now juicier after cooking. You can see a noticeable difference in the amount of rendered fat left behind in the pan. Much less with the sausages with binder. I am guessing that the binder is absorbing the fat as it melts. I never make sausages without binder now. 👍

[@user-zh2mb9xl6o]

Brilliant, that's saved me a ton of work & time. Still the best start to finish channel there is.

[@1p6t1gms]

Fantastic upload, your neighborhood is lucky to have such a quality butcher shop to serve the area.

[@sto2779]

Also KZbin lucky to have such content.

[@2guysandacooler]

Excellent information!!! Great Job Duncan. Great Beard BTW🧔😉😉

[@AAWOLFE-zc6ly]

THANK YOU FROM CENTRAL MEXICO QUERETARO, I have enjoyed you videos and have made some of your recipe, spot on. I really appreciate the metric system you use for your ingredients, very straight forward, thank you

[@jamesmckeon8251]

Great job Duncan Thank you that was a lot of work we appreciate it

[@robertlivingston7844]

Thx. For this video Duncan,it's like you read my mind. Very informative.

[@tsttrewes]

This was fascinating! Thanks for the video Duncan!

[@johnmiller-kr4jy]

Good evening Duncan Great video answers a lot of questions in 1 informative show. Thanks again keep up with great content

[@romer8548]

You are so underrated! Love your channel.

[@carlucci3682]

I really enjoy your videos, interesting information on binders, I like your down to earth way of explaining things, very informative. I watch a lot of your video, thank you for your time in doing this.

[@jman0542]

That answered a question I had for a long time. Thanks for a great video.

[@elsos8711]

This video shows that you're dedicated to the process. Thank you! I would go bananas if I was going to all of this six times (and wishing for a seven). But you plugged away, thanks!!

[@TheWhitetailrancher]

Fantasti8c video, educational, informative, great demonstration all well taught. I really learned a lot on this one. Thank you!

[@briankowalski8128]

Thank you, Saves me doing similar as I was curious about the differences.

[@RalphRestadius]

Great Video. Well done on delivering all the information. Thanks

[@radicalanddangerous]

Very informative! I really enjoyed it. Well done.

[@Robee131]

Hello Duncan..You are the best, your channel is very informative..👍

[@jasonemick2369]

I’m sure that took awhile to make this video. Thank you for sharing. I have learned a lot from your videos. Keep them coming.

[@fergusmcmahon3609]

Thanks Duncan I don't offer some of the flowery words that others use, but I really enjoy your videos. Thank you very much from a wee Irish Butcher!

[@LKMKully]

Hey Duncan, another great video, great info again! I use the powdered milk and never really noticed and flavor change but never had something to compare it to. So I will be purchasing some whey powder and try that as you said you use it in your shop. Keep up the great work! CHEERS!

[@craigpierre2765]

appreciate the explanation. i normally use a spice mix that has a binder in it. i just made some moose sausage this weekend with just a custom sage spice mix that i did and expecting my sausages may fall apart. i was pleasantly surprised that the meat stuck together nice and tight. Moose meat alone would certainly fall apart alone so this was Moose, 30% pork and spice. Nice and clean and tasty.

[@jimbop4499]

Excellent mate! I appreciate the lot of work that was done here for this test. I have the powdered milk........potato starch and ground rusk. The rusk has a bit of a smell so i'm guessing the potato starch is the one for me! Great vid.

[@patfilipczak6888]

Keep posting I love these videos

[@tonypapay]

This was a good topic! You mentioned egg white as a binder in one of your videos so I have been using that.

[@BoffinGrusky]

Great video! Thanks for taking the time to compile all this information. We've been making sausage at home for years, and experimented with many of the binders you tested here. Our favorite is one you didn't cover in this video; namely, carrot fiber powder (sometimes called C-bind). Give it a try sometime and see what you think!!

[@kosherbbq6164]

great show thank you for the knowledge

[@bobb.4169]

Hello from the tiny Borough of Pennington New Jersey. Outstanding video Duncan ! I truly love your style, down to earth and very informative. I have watched all, some numerous times.you obviously put a lot of time and effort into them. Thank you. Oh, maybe a Pastrami how to video using the correct cut of beef (navel or plate) not brisket like I've seen on other channels. Thank you again for another super video. Good day sir.

[@sheilawixon3858]

Very informative video

[@mikerickertsen9727]

Amazing as usual Tysm

[@JeffreySharp-lh9xw]

Great content. Keep it simple

[@brewitup]

thank you for this great information!! if you ever have time in making your videos can you show us how you do your formula on your calculator for the binders and spices? great work that you all do. thank you.

[@user-ji2du1gr2f]

just used some vegaline, not bad but I think I am going back to milk...better price and great results...thanks for the education, it's really appreciated and I have been told that my sausage game has drastically improved in the last year, and that is in huge part to you and your videos...keep em coming and thanks again

[@lakeshavallejo7889]

Great video!

[@daviddennison7045]

Great video

[@seanparker571]

Thank you!

[@GaryBoyd02]

I had to come looking for you after I realized I had not seen a video for quite awhile for some reason YT was not putting you in my feed even though I am subscribed.

[@RenePaquin-vb6nz]

Hi Duncan. I really enjoy your videos and learning lots from them. Have ever created or considered in creating a video on knackwurst sausages?

[@leahtiferetrabinovitz6518]

nice, great video! lately i've benn doing without binders, instead i've used Sodium Bicarbonate at 3g/kg, and i've been getting great results. (10% water)

[@christopher_hawn]

Another excellent experiment, Mr. Henry. Bravo! In my experience, milk powder you can taste, and it doesn't seem to help the bind IMHO. Soy protein works, but tastes sour. Yuk! Soy Protein Isolate is my friend. I typically use 24g (~1/3 cup) to 10 lbs of meat and it really helps the bind, but you can't taste it. Works for me!

[@thomasklasko9064]

Duncan, love your new beard!!

[@deezday]

Your informations is great and you have helped me improve my sausage making alot. Thank-you. Do you have a honey garlic recipe you can share?

[@walterszepesi2860]

One of the most loyal follower here.. I was wondering if you could use eggs as binder. If I recall correctly in one of your episodes mentioned it.

[@madriverrunner41]

I use potato starch ,non fatmilk powder homemade carrot powder from my white carrots from my garden … carrot powder is incredible!!

[@nocappingoutdoors]

Thanks💪🏾

[@deangirodat9538]

Hey Duncan. Great videos you are producing! Was wondering can I just use my wife’s soy protein that she uses in her morning smoothie?

[@machinistbytrade]

Hello from Lac La Biche Alberta Duncan.!! Great video and very informative 👍 The products you use from High Caliber are also available from Halfords Extreme and also Butchers & Packers in Edmonton Alberta as well. I buy my products from those guys...good people to deal with .

[@user-su5uf5yv1w]

Bread crumb’s for the win & red dye for the red color.

[@Rjtaylor12]

I use cassava starch and/or soy protein isolate.

[@rustylamb3421]

Great video might give whey protein a try next

[@masonjarhillbilly]

I have learned so much off of your channel. You pretty much dumb down the processes (I need it). I make sausages at least twice a month at the house and constantly "experiment". I have been lucky so far and have not wound up with dog treats. Making 15 lbs of Texas Hot Guts sausage this week.

[@IOalejandro]

You should make a video on carrageenan by far one of the most useful additives when u wanna become commercial . I had this issue of sausages dripping water after being vacuum sealed when I started and could only solve by using carrageenan

[@davidward1259]

Duncan, I've been using Butcher & Packer Special Binder #414 in my sausage and snack stick products for years. Inexpensive and a little goes a long long way. I'm just a hobby maker and not a pro. Another product I've used is Ames-Phos (both are phosphorus based binders) but it harder to find in stock, so I usually stick with the B&P 414. B&P is 2 ounces to 25 pounds, so that works out to 2.27 grams per pound. Like I said, a little goes a very long way (sold in 1 pound bags).

[@doylesouders1228]

That calculates out to 5g/kg, so about half of what Duncan uses on the other binders at 10g/kg.

[@joeh.6262]

I bought some Flour binder from PS Seasoning. I wish I knew what you thought about it

[@pete-fi8fp]

Hey Bud Great Videos good on you , hey what is Soy Protein added in Salamis for i see a few with rice flours & Soy protein

[@carfvallrightsreservedwith6649]

De-fatted soy(?) flour is/can be used as a binder. The one I used equated to 47% protein so got the added benefit of extra protein in end product.

[@briankryschuk2217]

Great Video, I use the Soya Protein and really works well. Off subject, my feed horns aren’t long enough,only about 6 inches, how long are the ones we see in your videos and where can you buy longer ones ? Thanks

[@eileenfb1948]

I am new to sausage making and I came across dehydrated carrot fibre, only the fibre - not dehydrated carrot. Very nice but expensive and not so easy to find. I can produce gluten free AND low carb. I like your clear, concise way of making your videos - thank you.

[@cookcrazy]

I like the Carrot Fiber / C-Bind idea... Trying to stick to Low Carb / Keto mostly due to Diabeties... but wow it's some hard to source here in Canada.... That AND allulose! Thanks to Health Canada's Food and Drug Regulations I'ts easier I think to buy crack cocaine than it is to get allulose!

[@marcosreal11]

Can you just make carrot juice and use the leftover fiber? Would be cheaper if you already had the juicer.

[@eileenfb1948]

@@marcosreal11 I should maybe try that.

[@spire1o3]

Great video! I use potato starch as the binder because it's so readily available, and I add a little oat fiber as a filler. Binders and fiber really help out in loose sausage where nice browning is expected. Ie breakfast sausage patties.

[@godmother360]

How do you add the starch? Do you dissolve it in water or add it dry while mixing?

[@spire1o3]

@godmother360 either; i usually add it dry because i prefer the salt and cure to be fully dissolved in the water. It makes me think I'm getting better uniformity / dispersion of those ingredients, even though it probably doesn't make a difference.

[@godmother360]

@@spire1o3 thankyou

[@queen_of_4]

Whats the ratio, please?

[@spire1o3]

@@queen_of_4 3/4 tsp each per lbs of meat.

[@davidhalldurham]

Another excellent video, Mr. Henry. KZbin should promote your channel more. You're turning out wonderful content, and you deserve at least 3 or 4 times more subscribers.

[@aljames5072]

Hi Duncan. Great video. I have a bag of soy protein Isolate that I haven't used in a long time. Do you know if it goes bad? I've actually had it for like 4 years.

[@mdbizzarri]

Great info as always, though the auto focus is making me question my eye glass prescription. Highly recommend setting a focal point and keeping it locked in since you are at the same spot. You are better than Abe Frohman, the sausage king of Chicago.

[@marctonnacliff6810]

Great video. I'm glad I found your channel. You say you use salt and cure in your recipes, is that correct? I an considering using celery powder instead of cure, what are your thoughts on this?

[@MrDeadhorsefarm]

Thanks again Duncan!! By the way, I don't notice a burger patty machine in your shop. Got a top-notch burger recipe for us too?

[@jimhayes2676]

Thanks for doing this video! All your videos are very informative and helpful. I was using milk powder, but have recently switched to carrot powder binder. The carrot powder has been a little more difficult to mix into the sausage mix than milk powder. So far my sausage hasn’t tasted like carrots! Thanks again for sharing your experience and information!

[@Tolbertwa]

What percentage of cfp do you add, Jim?

[@jimhayes2676]

@@Tolbertwa I’m using half of what most of my recipes call for in powdered milk. So if it calls for one cup of powdered milk, I use half of a cup of carrot powder. I’m still using the same amount of liquid.

[@eileenfb1948]

@@jimhayes2676 I saw that you only need 0.5% by weight. Gradually increased the amount and now use 1.5% so I guess you are using a lot more than needed.

[@sto2779]

Can you do a test with Vital Wheat Gluten Flour? It is said that it has about 80% protein content. Thanks. Excellent video on the subject.

[@ForgetU]

7:44 A control would have been good... Through your experience what would you expect from the control?

[@williamwalters581]

There's a difference between the standard Carnation grocery store (LOW HEAT) nonfat dry milk and the (HIGH HEAT) nonfat dry milk we used for sausage making and for baking!

[@carfvallrightsreservedwith6649]

True. Grocery store NFDM powder will loose its binding ability at 160°F. Still has use depending on type of sausage being made. I run mine through a blender to have finer texture.

[@user-Eli1957]

Very true, hard to find in my neck of the woods, but Amazon has some good deals, sometimes, watch out for greedy merchants...4.99 for one pound and 12.99 for shipping!

[@SSMedic]

Where did you find High Heat milk powder?

[@rickb9421]

Where can I get reheated mustard? Not here in the states I have found....Thanks...Great vids.

[@jerryellingson7349]

Hey Duncan, so good to have you active on utube again Can’t wait for more recipes For a 50/50 blend of pork and venison how much should I increase the formula to offset the venison flavor ? Keep up the great work, a lot of us really appreciate what you do Thanks

[@slavikborisov9176]

You answered it yourself 50% pork and 50% venison and this will Most definitely offset the flavor especially if you are using 20-30% pork fat

[@jerryellingson7349]

Thanks for thinking you figured it out, but actually I was asking Duncan the question!

[@slavikborisov9176]

@@jerryellingson7349 2-4g/kg increase

[@DanBierer]

Duncan, Have you ever made shelf stable sausage or snack sticks using encapsulated citric acid?

[@joealta3450]

@Duncan Henry - Just curious.... Would you know the process by which the mustard is, "de-heated"? I'm just trying to figure out if anything is added or if it's pure mustard.

[@marcdoll5632]

I've been using nutritional yeast with great success of late. I think it has become my personal favorite.

[@jimseviltwin1]

Howdy ! What percent of nutritional yeast do you add to your recipes? Thanks in advance.

[@marcdoll5632]

@@jimseviltwin1 Depends on the sausage. For a regular sausage 3-5%. Can go as high as 10% in my turkey cold cut sausage.

[@jimseviltwin1]

@@marcdoll5632 Thanks for getting back to me! I’ve used the yeast in my Summer Sausage recipe; seems to work well.

[@guybrock837]

Great idea.

[@marcdoll5632]

update.... Although I love Nutritional yeast... I've gone back to potato starch as the cost of nooch is simply too high on a small commercial scale.

[@tpcdelisle]

I use the high heat milk powder and have never noticed a taste like low heat powder. Works well for me. Great experiment though. 👍

[@SSMedic]

Where did you find High Heat milk powder?

[@deangirodat9538]

Do you have any good beef and onion sausage recipes? Get it at our local Fresno Bros grocery store and wife loves it.

[@suzyqakers2418]

Do you ever use crushed ice? I have some frozen whey wonder if i can use it as crushed ice or water with a binder.

[@justinyoung11]

What brand is the bench top grinder you use ?

[@linggarbagus4773]

Hi, I'm from Indonesia and I really want to learn about sausages. so give your opinion about the sausage material circulating in Indonesia. Starting from the texture to the taste and then how many doses. I hope you can make a video Thank You.

[@paragontv5950]

I have always used egg as a binder - 1 egg per kg of meat. It works fine but I would like your opinion on using egg as a binder?

[@trapperbruce]

im not figuring this out .is there a difference between soy protein concentrate ,soy protein isolate .and soya concentrate ? thanks for any info

[@natanelrichey2612]

can i use a phosphate like STPP or calcium phosphate to bind? what ratio of phosphate to meat in this case?

[@ForgetU]

Would rusk be a binder or an extender ?

[@DJ-fn3jm]

I don't like added soy, sugar or starch to my sausage. I've been using C-Bind often. Really like it. A little bit more expensive but you use a lot less. About 8.5 grams per 5 pounds meat. I'd really like to try the deheated mustard. Anyone have a link to it?

[@AlphaOmega-xj5hn]

Can i use potato starch.

[@davidrettey2079]

Where did you buy the rice starch binder from?

[@taxidriverfotogensamlaren9241]

Would corn or potato starch work as a binder?

[@nilknayer5132]

Bonjour monsieur, merci pour les renseignements sur les saucisses . J ai de la peine à trouver pur bœuf sans porc ,j’ai donc décidé de faire moi-même,je me souviens un charcutier avait mis dans la patte du blanc d’œuf et du fécule de blé.est-ce que c’est faisable ?

[@cydrych]

Were the milk powders high temp?

[@frauderycentral9398]

There's lots of comments to go through to see if it's already answered. :) I know you mixed for 2.5 minutes with the paddle attachment, but what speed number did you use on the Kitchen Aid? Sorry if I missed it.

[@donaldotsig6818]

Have you ever used Rusk or bread crumbs or eggs as a binder

[@kosherbbq6164]

I made flour from chickpeas can I use it for a binder

[@drurichards9777]

Sorely searching for a recipe for Pittsburg, Texas "Hot Link" ! ! ! Moved from that area, and not can not get them. Tried to guess the recipe, got close, but not as good as hoped. HELP, if you can!

[@TheWhitetailrancher]

Duncan, my friend, I have a meat processing question I'm hoping you can answer for me. When mixing up some ground beef sausage, meat loaf, meat balls, for instance. why does it get so very tough if "slightly" over mixed ( even just by hand)? Yet when making beef sumer sausage it is mixed until good protien extraction occures and after the entire process of smoking/cooking it doesnt seem to have that same effect on toughening out the meat so very much?

[@duncanhenry]

Hey there Rancher. If you put salt in your meat balls it helps contribute to protein extraction. Then if you cook them at a higher temp then what we smoke sausage at you cook out a bunch of the fat. It leaves you with denser meat. Put the salt on at the end it might make the difference.

[@carfvallrightsreservedwith6649]

Seen hams packaged with "34% added weight" on label. 9# ham and I'm paying for 3# of water at meat $ per pound? Is that correct?

[@marcioroberto2006]

Great video, but que water quantities are conflicting. First you say10gr/kg then later 10%. ???😮

[@cameronjames1591]

Hey Cam here just a question?? Have you ever made pork tomato and onion sausages? If so I would love the recipe thanks

[@Nttmf]

I’m just browsing through here, I love pork & tomato sausages but never tried the onion in them 🤔 sounds interesting though 👌🏻

[@daviddennison7045]

why did you use the accelerator if you were waiting till the next day to smoke

[@cohibamatt8117]

Would a binder make the sausage meat tough?

[@13pbarnes]

So I'm watching a video from a guy named Opa Jochen, who Is making hotdogs, and in his recipe he states to use "cutter processing aids according to the manufacturer" at 4g/kg. What are cutter processing aids? Are they a filler or binder or something else?

[@TheCrunchbird]

I prefer rusk but then I am originally from the UK.