Soy Protein Concentrate

[SmokyMose]

Good morning! We're out of Hot Italian and if I can get the meat when I get out tomorrow I figured that would make a stay at home project.
I usually go with around a half cup of powdered milk for a binder. I finally got some SPC to try but I don't have a clue how much to use for a 5# batch.
Any input?
Dan

 

[DanMcG]

I never use it for fresh sausage, but it's typically used at a rate of 1%-3% of the meats weight
which is the same as milk powder.
for 5 lb.s that would be 18-56 grams.

 

[SmokyMose]

I never use it for fresh sausage, but it's typically used at a rate of 1%-3% of the meats weight
which is the same as milk powder.
for 5 lb.s that would be 18-56 grams.

Thank you. I've only recently started using the powder in fresh. It seems to firm up the links a little and I've not noticed a taste difference.

 

[tx smoker]

I make a LOT of Italian sausage and have never used it. The only sausage I ever use it in is Bratwurst. The jug of SPC I have from The Sausage Maker says use 1-2 cups per 10# of meat and it says "when measuring do not pack". The recipe for the Bratwurst, also from TSM says to use 2 cups for 10# of meat.

Not much help but it's all I know,
Robert

 

[SmokyMose]

OK I'm having second thoughts now LOL! I'll wait 'til I make more beef brats to try it.
What's the shelf life of a container of it from Sausagemaker?

 

[tx smoker]

What's the shelf life of a container of it from Sausagemaker.

I just went into the kitchen and checked the jug. There's no expiration or "best if used by" date on the jug. I've had this for over a year and a half. Made a batch of Brats a few weeks ago and they were fine so I'd say you're safe for t least a year and a half

Robert

 

[DanMcG]

What's the shelf life of a container of it

I'd guess forever.