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redzed
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Post by redzed » Mon Apr 10, 2017 06:18

Marianski has a couple of good pages on his website on binders and extenders, as well as the recommended amounts. And like others he is very positive on the benefits of soy proteins.
http://www.meatsandsausages.com/sausage ... itives/soy
http://www.meatsandsausages.com/sausage ... /additives
fatboyz
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Post by fatboyz » Mon Apr 10, 2017 13:57

Thanks Red. Very good explanation.
K98 AL
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Post by K98 AL » Tue Apr 11, 2017 14:35

Yes, thank you. I'll have to try that, as fat binding (or not) seems to be my constant struggle.
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