Non-Fat High-Heat Dry Milk Powder (1 lb.)

Milk powder has been used for years in sausage making. Although not highly effective as a binder, it can impart a creamier taste to some sausage products. Milk powder is good at hiding salt flavor in most sausage and is used in liver sausage, hot dogs and bologna. If used in conjunction with our Special Meat Binder, use at a rate of no more than 1/2%, or 2 oz per 25 pounds of meat.