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TVP moistened?

post #1 of 3
Thread Starter 

How do I moisten TVP?

Is there a ratio to TVP to water?

post #2 of 3

Usually it is ¾ to 1 cup TVP to 1 cup water and/or broth to hydrate to meat consistency.  We'd make soy burger in the meattoom and that was what we would use, or add it to sausages also.

post #3 of 3
Thread Starter 
This is for salami. It says 50g so I assume I use 3/4 of the weight
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