But i found this :
Would you guys use that as nfdm?
The many sausage supply houses carry it....
Yep...That is the same and no shipping...JJ
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.
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...
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
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.