What is a Meat Binder and Why Does Meat Get Sticky?
WaltonsTV: Using A Meat Binder To Make A Better Meat Product
Meat Hacks: Using A Meat Binder To Make A Better Meat Product
What does it mean when we say "meat binding"? Watch the full video, read the highlights here, and then post your comments or questions below.
What Are Meat Binders, What Do They Do, and Why to Use Meat Binders?
A lot of people ask us what is meat binding and why do you want to mix until the meat gets sticky? What we are doing with mixing and ultimately meat binding, is we are trying to extract protein. You can tell that your protein extraction is beginning because your meat will become sticky. Protein extraction is going to allow the proteins in the meat to encapsulate fat and hold fat and water together in the final sausage or product. Meat binders help cover fat particles and have a strong affinity for water, which holds more water and then keeps fat from clumping together. Then, the protein holds onto itself like velcro, around the fat particles. Good protein extraction will also allow the meat block to bind better to the sausage casing and reduce the tendency for fat to migrate to the outer layer of the sausage, or as some people say, fat-out. Having a good protein extraction and meat bind will help with increased juiciness from retained water, provide a better mouth feel, give your product a better appearance, and make the product have better slice-ability if you’re slicing summer sausage, deli or lunch meats.
How do you know how much sure cure to put on your mix if it’s less than 25 lb ?
@peculiarb You can have an issue with pickled jalapenos and getting the meat to properly bind to them.
You can blanch fruits and veggies before adding them to sausage and that will help. Some people add them straight in, but blanching will help the meat bind together with the jalapenos. Not a requirement though. If the jalapenos don’t bind perfectly into the meat, when you slice the summer sausage, the jalapenos may not fully stick to the meat and just fall off the slices. It won’t hurt the sausage, but it may not be 100% perfect. I would at least dry the jalapenos thoroughly, but blanching would provide the best results.
Has anyone ever used pickled jalapeños in their summer sausage? I have a buddy who gave me a jar of picked jalapeños to add to his summer sausage I am going to make for him. Is this a bad idea? I’ve always used dried jalapeños in the past. Please advise! Thanks.
I have only made about three batches of snack sticks so far but, I have found that adding an extra ounce of water ( per 5lb batch) over what is called for in the recipe, makes the meat “flow just a little easier when stuffing into casings.
So far, the texture of the finished product has been great and I have had no problem with casings breaking etc. from the excess moisture.
I recently had a 26 lb batch of summer sausage end up with brown spots here and there? Could this be from cure not evenly mixed ??? Or from encapsulated citric acid not fully mixed in??? I’m thinking eca wasn’t mixed in good enough because cure was put in initially with spices and binder and I mixed by hand till I got good protein extraction because it was very sticky ???
I am going to be making a 10 pound batch of pepper stick snack sticks how much water do I add for easier stuffing. or is the water that I mix the sure gel in enough for the batch is there a ratio for sure jell to water?