Soy concentrate

Discussion in 'Sausage' started by cowboycousie, Nov 27, 2010.

  1. cowboycousie

    cowboycousie Fire Starter

    What is it and where do you get it?
     
  2. bbally

    bbally Master of the Pit OTBS Member

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

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  3. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    I agree with Bbally on the Sausagemaker site.  Make sure you order the 5# tub as it's a lot less expensive that way.
     
  4. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    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.
     
  5. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    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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