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Cougar78, I need your help!

post #1 of 3
Thread Starter 

I placed a couple of orders for premixed sausage spices, as well as a few different sizes of casings to use to start playing around with my new grinder and stuffer, as planned. Well, today in the meantime, I stopped by the local Scheels store and low and behold they carry a pretty good inventory of LEM products. I just couldn't resist. I picked up a couple packages of 32-35mm Natural Hog Casings. However, they didn't have much for Backwoods spice mixes except for a few kits. I really don't want to spend what they want for a kit, so I thought I could come up with something on my own by checking the many recipes that I have. (thanks to you guys)  I just didn't find much that appealed to me, so I was checking back through the posts, and noticed a couple things that really caught my eye.


Cougar78, you had a thread going for some smoked Beer Brats that really looked good. They didn't turn out very good for you, due to how you had to smoke them. However, I'm set up to be able to give those brats a proper smoke so I can avoid the problems that you encountered.  I'd really appreciate it if you could share that recipe with me. I'd love to get a PM from you on it, if you'd care to do so. I'll understand, however, if you choose not to. I've got everything on hand to make them except the soy protein concentrate. Is there anything else that can be substituted for it? I do have Amsphos phosphate powder. Would that work in place of it? If so, how much should I use?


I was also salivating over your Kielbasa. I like the idea of adding a little cubed pork to it. I'll bet the texture is fabulous. Not to be "pushy" or anything but "I'd owe ya" for that one too.


I don't know what the proper protocal on sharing recipes is and I have no problem with anyone wanting to guard what they have spent a lot of time developing. But, I would sure appreciate it if you would care to share them with me. If you coose to do so, I would not reveal them to anyone else without your permission. I'm old school, and my word is still my bond.








post #2 of 3

PM sent your way, ShortEnd!


Powdered dry milk is one alternative to SPC—one that I'll probably use in the future.



post #3 of 3

Couger is pointing you in the right direction.  From Len Poli's site:


Milk Powder, Dry: Non fat dried skim milk powder is used in a number of sausages. It used generally as a binder and helps cooked sausage retain moisture. It assists in forming irreversible gels (upon heating) that hold water and fat and helps to enhance the flavor of the product. When making cooked sausages, I generally hold it to less that 4%. Commercially the calcium reduced form of skim milk powder is used as calcium is said to interfere with protein solubility and emulsion formation.




Soy protein: Soy protein isolate is used as binder as well as an emulsifier.  The levels of soy products that you use in sausage should be controlled so or they will impart a “beany” flavor to the  meat products. I like to use about 1.5-2% in my formulations; however, some sausage makers use up to 3.5%. Textured soy protein used in sausages, meat patties and meat loaves.  Soy protein concentrate available as coarse granules or grits is used in emulsion type sausages. 




Good luck and good smoking.

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