When do you add dry milk? All and any sausage, whether stuffed, smoked, bulk patties, smoked & brought to temperature, only summer sausage ?
SmokingMeatForums.com Top Picks
- 18,429 Posts. Joined 11/2010
- Location: Omak,Washington,U.S.A.
- Points: 841
- Select All Posts By This User
Soy protein powders are added at around 2% as the larger amounts will affect the taste and flavor of the product. They bind water extremely well and cover fat particles with fine emulsion. This prevents fats from lumping together. Their ability to produce gel contributes to the increased firmness of the product. The sausage will be juicier, plumper and with less shrivelling but the amount of added soy protein concentrate should not exceed 3% otherwise it may impart a “beany” flavor to the product.
Soy protein isolate is a natural product that contains at least 90% protein and no other ingredients. Soy protein isolate is stronger and costlier of the two and can bind 5 parts of water.
Soy protein concentrate, available from most online distributors of sausage making supplies is a natural product that contains 70% protein plus other ingredients, for example, ash and some fibres. It binds 4 parts of water and it improves the texture of the sausage.
Non fat dry milk powder can bind water and is often used in making sausages, including fermented types. Dry milk powder contains 50% lactose (sugar) and is used in fermented sausages as a source of food for lactic acid producing bacteria. It also contains around 35% of protein, about 0.6 - 1% fat and may be considered a healthy high energy product. Dry milk powder greatly improves the taste of low fat sausages. Non fat dry milk powder is a good natural product and it does not affect the flavor of the product. It is added at about 3% and effectively binds water and emulsifies fats. Its action is very similar to that of soy protein concentrate.
Carrageenan is a natural extract from red seaweeds used in processed foods for stabilization, thickening, and gelation. Carrageenan can bind plenty of water and about 0.01% (1 g per kg of meat) can increase the yield of the finished product up to 8%. Carrageenan forms a solid gel during cooling.