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Nfdm question

post #1 of 13
Thread Starter 
Hey guys, i am having trouble finding nfdm around here to make sausage.

But i found this :

Would you guys use that as nfdm?

Thank you!!
post #2 of 13

The many sausage supply houses carry it....

 

http://www.sausagemaker.com/Non-Fat-Dry-Milk-1-lb-8-oz-p/11-1028.htm

post #3 of 13
Thread Starter 
Thanks for the info, the problem is that i live in Canada. I cant find that kind of nfdm in any sausage supply companies that i found. Maybe it has another name around here?
post #4 of 13
I believe that's the stuff. Not sure where you are, but I've never seen a grocery store here in the States that didn't carry some sort of powdered milk. It's usually in either the baking aisle or with the breakfast cereal. What you have there will work just fine. Powdered skim milk = nonfat dry milk. A rose by any other name...
post #5 of 13
Quote:
Originally Posted by Mdboatbum View Post

I believe that's the stuff. Not sure where you are, but I've never seen a grocery store here in the States that didn't carry some sort of powdered milk. It's usually in either the baking aisle or with the breakfast cereal. What you have there will work just fine. Powdered skim milk = nonfat dry milk. A rose by any other name...

Yep...That is the same and no shipping...JJ

post #6 of 13

If you use "grocery store" NFDM (like in the photo), it is courser than that which is intended for sausage making.  Just run the grocery store version though the blender or food processor to make in into a much finer product and you will be good to go.

 

post #7 of 13

Dave, Does it make that much of a difference? I just use generic store brand NFDM 'cause it's cheap and easily accessible. Seemed to do the job...th_dunno-1[1].gif...JJ 

post #8 of 13
Quote:
Originally Posted by Chef JimmyJ View Post

Dave, Does it make that much of a difference? I just use generic store brand NFDM 'cause it's cheap and easily accessible. Seemed to do the job...th_dunno-1%5B1%5D.gif...JJ 

Yep me too. Never run it through a grinder either. Seems to dissolve just fine.
post #9 of 13
Quote:
Originally Posted by Chef JimmyJ View Post
 

Dave, Does it make that much of a difference? I just use generic store brand NFDM 'cause it's cheap and easily accessible. Seemed to do the job...th_dunno-1[1].gif...JJ 

 

I have no idea if it is processed the same...  When I'm making sausage, I use what is recommended...   There may be some preservatives in the "store bought" stuff that isn't in the stuff for making sausage....  Maybe some surfactants that make dissolution easier...   Vitamins added to comply with FDA stuff...  Stuff you will never find out by asking....   probably all proprietary...

post #10 of 13
Quote:
Originally Posted by Chef JimmyJ View Post

Dave, Does it make that much of a difference? I just use generic store brand NFDM 'cause it's cheap and easily accessible. Seemed to do the job...th_dunno-1%5B1%5D.gif...JJ 

Me three. I get the store brand in the big box. Does what I need it to do, makes the sausage retain its moisture despite my lack of skills as a sausage maker. I did once buy some made by Carnation which was a much finer powder. The results in the sausage were exactly the same.

Quote:
Originally Posted by dirtsailor2003 View Post

Yep me too. Never run it through a grinder either. Seems to dissolve just fine.
post #11 of 13

Good afternoon Dave, Here is some info courtesy of the USDA... http://www.fns.usda.gov/sites/default/files/USDA_HCFS_NONFATDRYMILK100065Oct2012.pdf

 

PRODUCT DESCRIPTION • Instant nonfat dry milk is made by removing water from pasteurized skim milk. It contains no added preservatives. It is U.S. Extra Grade and has added vitamins A and D.

 

I checked with Sausage Maker and Butcher-Packer...Neither list the ingredients in their Dry Milk, only usage and/or that it's use is historical.

 

I would think since these guy are Distrubutors of various products, they are not going to make or contract some Special Formulation of NFDM for sausage, when companies have been making it since 1832. The difference in granule size probably varies by manufacturer and process, Spray Dried vs Drum Drying and Freeze Drying which needs to be ground or flaked. I got to go with..There is no difference...Seem reasonable?...JJ

post #12 of 13

Thumbs Up  ...   Good to know.......

 

 

Dave

post #13 of 13

I'm just going by what I have been told as to the flake size of the grocery store version vs the commercial sausage version.

 

Now that I think about it, if you are mixing your dry with a liquid before mixing with the meat, it probably does not matter (and most of us do mix a slurry before adding to the meat).  I suspect the course vs fine flake size would apply if it was mixed dry with the meat as may be in larger batches?  But in the end, with liquid, its probably working just the same either way.

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