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Powdered Milk In Sausage
Posted: Mon Feb 20, 2012 23:04
by crustyo44
Hi Keymaster,
I cannot source any "nonfat dry milk " here but have available skim milk powder.
Does the maximum of 12% still apply without affecting the taste.
Regards,
Jan.
Posted: Tue Feb 21, 2012 00:00
by Keymaster
Jan,
I Have only used Non-fat powdered milk in my recipes. I am not sure if the percentage would be the same with Skim dry milk.
I would look in the health food isles of your Grocery store and look for Soy Protein, Soy Flour and other brand names. this will act as a binder but you will only use up to 2% of the meats weight in fresh sausages and up to 4% the meats weight in Smoked sausages.
Posted: Tue Feb 21, 2012 02:34
by Big Guy
I think skim milk and non fat milk are the same
Posted: Tue Feb 21, 2012 02:57
by Keymaster
After a little research I found this site and they are very similar.
http://www.usdec.org/Products/content.c ... mber=82271
Posted: Wed Feb 22, 2012 23:53
by crustyo44
Gentlemen,
Thank you for the advise and the link. I made quite a few spicey meatpatties and added 2 heaped tablespoons of skim milk powder as a trial.
The patties were very nice but a bid solid, the moisture and bind was great. I loved them.
My wife said otherwise but that's married life.
I will also use this plain skim milk powder in my fresh sausages from now on.
Thanks again.
Regards,
Jan.