meatsandsausages.com is also a great resource.
Good day to everyone!
Has anyone had experience with using Whey Protein Isolate as a binder for sausage in place of soy or nonfat milk? If so, does anyone know the amounts to use in grams per kilograms?
Interesting idea…the fact that it is an isolate might make it harder though. You’ve removed the majority of the fat and the lactose…I think I will try this though. We did try to use beef collagen once this is the product and it was a miserable failure. Does it have to be isolate?
Isn’t that pretty much the binder in Sure Gel? Here’s it’s ingredients:
Whey Protein Powder (Reduced Lactose Whey, Sodium Caseinate, Whey), Sodium Phosphate (33.33%), Hydrolyzed Gelatin (For Flavoring).
What’s the difference between whey protein isolate, and powder od reduced lactose whey?