Anybody ever use B&P special meat binder?

[Gunslinger]

Anybody ever use Butcher & Packer "special meat binder?"
I bought 1 pound to try it out. I have always used soy protein, but it takes quite a bit and shipping is getting expensive. This "special meat binder" usage is just 2 oz per 25 lbs of meat.
Here's what I could find out about this product.

Alkaline phosphates

Used to increase water holding capacity of meat products.
They reduce the degree of purge in canned and cooked products.
They reduce oxidative rancidity, by reducing the pro-oxidant activity of heavy metals in the salt.
There is some improvement in the color stability and flavor.
Have an antioxidant effect.
USDA has approved for use in curing brines the sodium tripolyphosphate, sodium hexametaphosphate,sodium acid pyrophosphate , Sodium pyrophosphate , monosodium phosphate and disodium phosphate.
The use of the above is restricted to an amount which will result in not more than 0.5 percent in the finished product. There is about 0.1 percent of naturally occurring phosphate in meat which must be considered in the analysis when phosphates are added.
Addition of too much of phosphate may result in formation of crystals or whiskers and may impart a soapy taste.

Before you go here CA, I know you use oats and I like the idea, but I like to try other stuff too.

Anyway, I know a few of you use this. Is it a good alternative to soy binder?

[salmonclubber]

Gunny

I use the stuff along with the dry powdered milk it improved my sausage's so much i really like it its great stuff i use it mostly in my smoked sausages such as summer sausage and salami

[mulepackin]

I've not used it so can't comment on it. I just stick with powdered milk. Just the usual store bought stuff. I know many say you can't use it, but I just give it a whirl in the food processor so it's more powder and less flake, and it has worked great. It's readily available, and the price is right.

[SmokinLee]

Lookin forward to how it works. The last 10 pound batch I did, I added for the first time powdered milk and really like the results.

[Big Guy]

Gunny

I use the stuff along with the dry powdered milk it improved my sausage's so much i really like it its great stuff i use it mostly in my smoked sausages such as summer sausage and salami

X2 this stuff rocks

[Gunslinger]

Gunny

I use the stuff along with the dry powdered milk it improved my sausage's so much i really like it its great stuff i use it mostly in my smoked sausages such as summer sausage and salami

I'm gonna use it in salami snack sticks, summer sausage, and another project. I'm trying to find something that does what soy protein does, but doesn't take as much.

I've not used it so can't comment on it. I just stick with powdered milk. Just the usual store bought stuff. I know many say you can't use it, but I just give it a whirl in the food processor so it's more powder and less flake, and it has worked great. It's readily available, and the price is right.

I thought about the powdered milk and this is what I found about it.

Milk powder

Non fat dried skim milk powder is used in a number of sausages.
Normally calcium reduced form of skim milk powder is used as calcium is said to interfere with protein solubility.

Don't know if this is right or not, but i may try it.

[DangerDan]

I'm gonna use it in salami snack sticks, summer sausage, and another project. I'm trying to find something that does what soy protein does, but doesn't take as much.

This would be it then..
I've been using it for a while now. Much better that soy and goes alot further.

[minnbill]

I dont get it I dont use anything in my sausage and its fantastic.what is the purpose ?whats it do for ya?

[Critterhunter]

I use it and have been happy with the results

[mulepackin]

I dont get it I dont use anything in my sausage and its fantastic.what is the purpose ?whats it do for ya?

The purpose of binders is to help bind the meat together and retain juices. Really only needed in smoked and cooked sausages. Helps maintain plump sausage and prevent drying. Almost certainly all premixed seasonings contain a binder of some sort, either nonfat dry milk, or soy protein concentrate. Either one is generally used at a rate of 12 oz. per 25# of meat. They aren't necessary as you have found, but try it and you'll be surprised at the results.

[salmonclubber]

I dont get it I dont use anything in my sausage and its fantastic.what is the purpose ?whats it do for ya?

I use a 70/30 mix venison and pork butt in my sausage every once in a while i would get some lean pork butts so the fat content was a little low and the result would be a dry crumbly sausage i started using the special meat binder and powdered milk and it improved the texture and taste i really enjoy what it has done for me and no more dry crumbly sausages

[Gunslinger]

Just thought I'd update this thread. I used the "special meat binder" from B&P and love it. It only takes 2 oz/25 lbs of meat. That breaks down to .08 oz/lb of meat.
Soy protein takes 2 1/2 cups/25 lbs of meat.
The obvious difference between the 2 is;
Soy Protein is a binder/filler/moisture retainer, and
"Special Meat Binder" is a binder/moisture retainer.
And the biggest difference for me is cost. And not necessarily the cost per lb, but shipping is a major consideration. Per lb the "special meat binder" cost more than soy protein, but it takes substantially less of it to do the same job other than act as a filler. Who needs filler in their meat anyway?

[Fishawn]

Interesting thread for sure.

[curious aardvark]

Before you go here CA, I know you use oats and I like the idea, but I like to try other stuff too.

lol actually I wasn't gonna - honest.

Phospahtes are a totally different kettle of fish. 2oz in 25lb - it's working totally different to rusk/oats/soyprotein.
Essentially it's changing the meat so that the meat itself soaks up and retains the moisture.

Give it a go - I'd personally avoid it 'cos I just don't like dumping loads of chemicals in my sausage - but it's probably better than concentrated soy protein :-)

[Jay Wilde]

Water Content

I'm now about to try this binder and I was wondering. How much water can be added to the 25 lb of meat. Don't want to add to much and mess up the batch :/