Homemade Sausage Making

I am reading a umai bag recipe for venison salami. It requires 1/2 cup of skim milk powder, can I substitute soy protein concentrate instead ? Thanks, Dave

I think that if you were making a smoked sausage, then either one would work, since they are used as a binder and a moisture carrier. But in a salami, the milk powder may have something to do with the fermentation process, you certainly dont want to add an agent that will retain water. On the other hand, I would ask why is it necessary at all? Traditional salami recipies don't use it, and neither do I. Many of Len Poli's recipes do include milk powder and your recipe probably was inspired him.

Redzed, what you are saying makes perfect sense but I had better follow their recipe to the letter. I don't want to have a crappy finished product because of my doings !

Dave, if you read my reply again, that is what I intimated in my reply. Your question was whether you can substitute soy for milk, and I tried to answer that. In the second part, I simply wondered out loud whether the milk powder is necessary in salami in the first place. There is probably a logical explanation and a reason. A high number of commercially produced salami contain the milk powder.

Redzed ,I understood what you were saying, sorry if my response was taken differently . I appreciate the help sir ! Dave