Newbie needs help again ... to understand Soy Protein.
I was on the LEMproducts.com website and the write up for "Soy Protein" says ...
"... helps retain the moisture in the meat and prevent shrinkage ... an excellent binder, gives your finished product a smooth, moist consistency ... use 2 tsp per pound ... "
Is this stuff good to add to ALL sausages ?? :-\
What are the PROS and CONS to using this stuff ?
Thanks again for the feedback and help !!
Roger :)
I use it where called for and Dryed milk where its called. Does a good job and no cons as far as I see.
Biggest issue I've had in using SPC is adding too much into the mixture.
Too much in the mix will give the sausage sort of a 'different' taste and a rather mealy texture—neither which are good.
Kevin
SPC and binders are not always required in sausage. SPC should be added at a dry weight of 1.20oz per every 5 lbs of meat
Pros
Can retain moisture in the meat, less shrinkage, soft meat.
Cons
To much can make the meat dry and give a nutty taste.
Viper, Kevin, and NePas ....
Thanks for the info ... I think I'll try it in some small batches and get a feel for it.
Sounds like it may be worth trying in moderation.
Thanks again guys !!! ;)
If you use according to the instructions there is no problems. Just some people take it to extremes. If you see it here on a recipe that they made you should be fine.
Thanks Viper ...
One of the reasons for asking was that I compared 6 different "Kielbasa" recipes (sorrry, I'm a retired financial analyst and I analyze everything !) and all ended up fairly similar but 3 had dry milk and 3 didn't. This got me looking at Soy Protein and dry milk as additives.
I did a small test batch of Mike's Kielbasa (which turned out fantastic) so I plan to make a bigger batch in the near future. I think I'll make half with and half without as a side-by-side test comparison.
Thanks again for your help,
Roger
I use it mostly when they call for it. But I also sub it out some times too. I hate soy bean so you'll never see me use more then recommended,unless I have problems with my sausage that requires it.
Quote from: Old Frenchie on April 26, 2012, 01:45:04 PM
Thanks Viper ...
One of the reasons for asking was that I compared 6 different "Kielbasa" recipes (sorrry, I'm a retired financial analyst and I analyze everything !) and all ended up fairly similar but 3 had dry milk and 3 didn't. This got me looking at Soy Protein and dry milk as additives.
I did a small test batch of Mike's Kielbasa (which turned out fantastic) so I plan to make a bigger batch in the near future. I think I'll make half with and half without as a side-by-side test comparison.
Thanks again for your help,
Roger
Hi Roger
At one time I used to use no fat dry milk as a binder in that recipe. What I discovered, at least for my taste, It really didn't matter one way or the other. I have never had a problem with binding or with moisture retention so I have used it in a number of years.
I would do like you said and split a batch. do some with and some without and see what you like the best.
Mike
Mike ...
Thanks for the feedback and for the great recipe !!
Roger