Reply to "Fat substitute?"

Former Member

Hook,

Like David B I use the dry milk too. Sorry I left that out. It makes a great binder.

For 10# of the 90%/ 10% mixture I use 2 cups of dry milk and 1/2 cup of ice cold water.

Normally I put all the spices in my spice jar, add the dry milk, and shake it all up. Then I throw the 1/2 cup of water on the meat, spread the meat in as thin a layer as my lug (tub) allows, and sprinkle 1/2 the seasoning. Mix thouroughly sprinkle on the remaining seasoning, and mix again.

Let us know how it turns out!

2/12/0712:50 PM

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