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Dry Milk Question

post #1 of 4
Thread Starter 

Is there a rule of thumb on how much dry milk or even dry butter milk to use in summer sausage? Is more better - less doesn't do any good?   20# batch,  Is it also used in German sausage brats,ect.?

post #2 of 4

I use 1 cup NFDM to 5lbs of meat, Never used anything other than that,, Never used dry buttermilk either


Good luck and let us know 


A full smoker is a happy smoker 



post #3 of 4



I use NFDM in most of my sausages.  I don't exceed 1 cup per 5 pounds, but I have gone as low as 1/2 cup.

post #4 of 4
By weight, you want to use 1%-3% of the weight of the meat.
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