after doing a search it seems that the soy is just a binder and not Really needed. The recipe calls for half a pint of milk should i add this if not using the soy? My meat has a 30% fat ratio if that matters.
Sorry for the late reply. I didnt see your post until now? I have been here in the sausage forum many times since this post.. Dont know whats up.... Dont worry about adding the soy protien concentrate. The 30 percent fat will act as the binder..... NFDM can be used in place of soy protien.. non fat dry milk