BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Jerky Making => Topic started by: azamuner73 on February 03, 2010, 10:51:42 AM

Title: Dry Milk Powder?
Post by: azamuner73 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?
Title: Re: Dry Milk Powder?
Post by: NePaSmoKer on February 03, 2010, 01:05:36 PM
Quote from: azamuner73 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?

Non fat dry milk acts as a flavor enhancer. you can also use apple sauce
Title: Re: Dry Milk Powder?
Post by: azamuner73 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?
Title: Re: Dry Milk Powder?
Post by: NePaSmoKer on February 03, 2010, 04:53:44 PM
Quote from: azamuner73 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?


You can use it in ground meat jerky.