Rytek Kutas' Brats: What's Soy Protein Concentrate?

dadwith4daughters

Meat Mopper

Original poster

Jul 21, 2007

225

11

Orlando, FL

• Apr 2, 2009

• #1

I was all jazzed to start making Rytek's brat recipe when a wacky ingredient popped up; Soy Protein Concentrate. Seems my local health food store doesn't have it.
1. What is it? Powder? Solid?
2. Can I replace with something else?

UGH.

 

pantherfan83

Smoking Fanatic

Jul 29, 2008

350

11

Evansville, IN

• Apr 2, 2009

• #2

Check this out:

http://www.butcher-packer.com/index....roducts_id=317

 

DanMcG

Smoking Guru

OTBS Member

SMF Premier Member

Feb 3, 2009

5,682

2,900

Central NY

• Apr 2, 2009

• #3

It's used as a binder in a lot of his recipes. you can use other things like whey protein or corn syrup solids even eggs but they all are just binders to hold everything together.

 

dadwith4daughters

Meat Mopper

Original poster

Thread starter

Jul 21, 2007

225

11

Orlando, FL

• Apr 2, 2009

• #4

Thanks Panther. I called the butcher-packer and it looks like SPC can be left out if you're not going to smoke them first (low temps at 130). It's used to keep the moisture in the sausage after long hours of smoking. Non-fat dry milk is a good substitute as well. Thanks for the quick reply.

 

bassman

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Dec 15, 2007

4,330

58

• Apr 2, 2009

• #5

\

Rytek explains in the book exactly how to use Soy or Powdered milk. Both are used to reduce shrinkage and keep your sausages moist and plump.

 

desertlites

Gone but not forgotten. RIP

OTBS Member

Dec 6, 2007

3,854

552

• Apr 2, 2009

• #6

what ^ said,and I have always just used powdered milk.

 

mulepackin

Master of the Pit

OTBS Member

SMF Premier Member

Dec 27, 2007

1,328

13

Central Montana

• Apr 3, 2009

• #7

I use regular old Carnation powdered milk. I do run it through the food processor first so it is a fine powder, rather than the flakes. Has worked very well for me.

 

lcruzen

Master of the Pit

OTBS Member

Apr 16, 2007

1,023

10

Hell, Michigan

• Apr 3, 2009

• #8

I use it right outta the box and no issues yet.

 

nogoer

Meat Mopper

Apr 30, 2007

153

10

Newtown CT

• Apr 3, 2009

• #9

I have and use both in various sausages. My big push into sausage was Kutas' book so i went right out and bought soy protein since it was called for in what i was making. I got mine form butcher packer, it was cheap and thier great to deal with. I actually ordered a bunch of things at once since everything was so cheap, just in case i ever needed it in the future.