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Message: <blockquote data-quote="Whisky" data-source="post: 239864" data-attributes="member: 661"><p>I believe those binders are mostly used in products that get fully smoked/cooked. I used powdered milk in some ring bologna and kielbasa, but i can't say it helped or not as i didn't have a comparison. But in general I knew it was going to be drier then a fresh sausage. That's just the way they are.... You may want to look into powdered milk as an option vs the the soy protein. i cant tell you what the differences would be.    </p><p></p><p>But, if you want a juicer sausage, don't hot smoke it. Cold smoke it, keep it raw, and cook as needed. No binders would be needed for that. Second, you need a good ratio of fat to venison. I promise you if you use 60/40 venison/pork butt on a fresh ring sausage you won't have dry sausage unless you over cook it.</p></blockquote><p></p>

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