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Soy concentrate


Master of the Pit
OTBS Member
Joined Aug 24, 2007
Here you go:  Click on it to go the sausagemaker.com 



Master of the Pit
OTBS Member
SMF Premier Member
Joined Dec 15, 2007
I agree with Bbally on the Sausagemaker site.  Make sure you order the 5# tub as it's a lot less expensive that way.


Gone but never forgotten.
Staff member
OTBS Member
SMF Premier Member
Joined Jul 23, 2008
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.


Master of the Pit
OTBS Member
SMF Premier Member
Group Lead
Joined Jan 13, 2008
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.


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