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Soy concentrate

bbally

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Here you go:  Click on it to go the sausagemaker.com 

 

bassman

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I agree with Bbally on the Sausagemaker site.  Make sure you order the 5# tub as it's a lot less expensive that way.
 

pops6927

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Anyone know about 'TVP' vs. soy concentrate?  

http://en.wikipedia.org/wiki/Textured_vegetable_protein

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.
 

shooterrick

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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.

http://www.butcher-packer.com/  
 

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