Author Topic: powder milk for sausage?  (Read 6970 times)

Offline watchdog56

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powder milk for sausage?
« on: April 19, 2010, 07:34:55 pm »
I have seen some recipes that call for nonfat powdered milk for a binding agent. Is this necessary or is there something else to use? Do I need to use anything at all?

Offline KevinG

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Re: powder milk for sausage?
« Reply #1 on: April 19, 2010, 07:54:59 pm »
You can use a soy protein concentrate as an alternative. The reasoning behind the usage of these is pretty much to maintain the bulk and moisture content.
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Offline ArnieM

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Re: powder milk for sausage?
« Reply #2 on: April 19, 2010, 07:56:48 pm »
Just an FYI:

I haven't had to use it - yet.  These are a couple of excerpts from Great Sausage Recipes and Meat Curing by Rytek Kutas, a book well worth buying.

"... Soy protein concentrates help bind the meat together as well as retain the natural juices of the meat.  The job that non-fat dry milk or soy protein performs in making sausage is very useful indeed.  These products are rarely used when making fresh sausage ..."

"... The milk has to be a very fine powder and not the granules used for making milk at home.  Better still, it should have the consistency of corn starch ..."
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Offline Habanero Smoker

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Re: powder milk for sausage?
« Reply #3 on: April 20, 2010, 01:28:08 am »
Here is a link to descriptions of many sausage ingredients:

Sausage Ingredients