Author Topic: Dry Milk Powder?  (Read 1982 times)

Offline azamuner73

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Dry Milk Powder?
« on: February 03, 2010, 10:51:42 am »
I'm just curious, why are some people using dry milk powder in their brine/marinade?  Does it impart any particular flavor or is it an binding agent in some way?

NePaSmoKer

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Re: Dry Milk Powder?
« Reply #1 on: February 03, 2010, 01:05:36 pm »
I'm just curious, why are some people using dry milk powder in their brine/marinade?  Does it impart any particular flavor or is it an binding agent in some way?

Non fat dry milk acts as a flavor enhancer. you can also use apple sauce

Offline azamuner73

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Re: Dry Milk Powder?
« Reply #2 on: February 03, 2010, 04:23:54 pm »
Very cool.  I guess I'll have to use it then.   :)

I just realized I may be crossing over on recipes here.  I see the dry milk powder is used in sausage making but do you use it in jerky making as well?
« Last Edit: February 03, 2010, 04:29:59 pm by azamuner73 »

NePaSmoKer

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Re: Dry Milk Powder?
« Reply #3 on: February 03, 2010, 04:53:44 pm »
Very cool.  I guess I'll have to use it then.   :)

I just realized I may be crossing over on recipes here.  I see the dry milk powder is used in sausage making but do you use it in jerky making as well?


You can use it in ground meat jerky.