Need to pick your BRAIN

[blacklab]

As you all know I've been itchin to make sausage. I'm pretty close of having everything I need to get started. Lem 8# grinder, open crountry slicer, 5lb griz stuffer, #1 cure and last but not least Rytek Kutas book. Which I really enjoy reading. My ? is with the ingredients for starters non fat milk. I read not to use store bought because it's coarse. What if I put the dried milk in a food processor and turned it into dust. Also this same store has soy protein flour & powder is it the same a lets say what you get at sausage makers. They also have powderd glutin (sp) could I use that instead of dextrose. I understand some things I'll have to order which I don't mind, just trying to ease the cost a little. Thanks peeps

 

[richtee]

I don't use many additives in my sausages, but then again the types I enjoy do not require them. I'd have to think whacking the milk powder to dust would be fine if the issue is grain size.

Not at all familiar with the other stuff. You doing bologna or something like that?

 

[blacklab]

Thanks Richee, Thats what I was thinking with the milk but needed to be sure. As for the the bolonga not yet but someday. Just seen some things in the book to try and they needed some of those ingredients. I haven't found any supply stores for sausage in my area. The only suppliers I've found so far are on the east coast and I live on the west coast so shipping is a issue for me.

 

[desertlites]

I also do not use dry milk-Hi mountian brand has some good sausage seasonings-and pretty easy,if you would like a good sausage link PM me I will be glad to send.

 

[geob]

Well I have done my share of sausage and guess I missed the boat somewhere. I haven't read Rytek Kutas book so I don't know about the milk ya mentioned. I do understand you gotcha a LEM grinder as do I. LEM makes some mighty fine seasonings that require no milk that I'm aware of. I use their sausage geasoning and add 1/2 cup of slap ya ma'ma. Makes real good sausage.
I think I will make some Italian sausage today. Goes good on a pizza.

Will have to get the brisket I did last night from the ice chest first.

Only allowed one mess at a time.

geob

 

[robert gordon]

can you tell me what is powderd dextrose and what do you use it for thangks

 

[JckDanls 07]

I hope somebody else comes along and helps ya.. this thread is a little old.... you might wanna just try starting a new thread and ask your question in it....

 

[fpnmf]

http://www.sausagemaker.com/15100powdereddextrose1lb8oz.aspx