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Discussion in 'Sausage' started by cowboycousie, Nov 27, 2010.
What is it and where do you get it?
Here you go: Click on it to go the sausagemaker.com
I agree with Bbally on the Sausagemaker site. Make sure you order the 5# tub as it's a lot less expensive that way.
Anyone know about 'TVP' vs. soy concentrate?
I've got soy and use it as a filler in sausages, but it's like a smooth paste and doesn't 'clump up' or take on the properties of ground beef. In the 60's and 70's we had 'ground beef - soy added' and it was an extender and was almost indistinguishable with regular ground beef; you'd add a packet to 10 lbs of ground beef and it would swell up and make up to 30 lbs of meat mix; tasted great in meatballs, meatloaf, etc.
I get mine rfrom Butcher Packer. I use it in many sausage recipes as a binder and it is almost 100% protein. It also helps retain natural juices in the product when cooked. My usual ration is about 5% by weight.