My backordered SPC finally got here and I plan to use some with an Anduille batch today.
Do you use the same amount of it as you would NFDM?
Dan
Do you use the same amount of it as you would NFDM?
Dan
Soy Protein Concentrate and Non Fat Dried Milk. Sorry...YO! SPC? NFDM? thanks, kevin
Name | Common Amount | Max Allowed |
Soy protein concentrate | 1-3% (10-30 g/kg) | As needed |
Soy protein isolate | 1-3% (10-30 g/kg) | As needed |
Non fat dry milk | 1-3% (10-30 g/kg) | As needed |
Starch | 1-5% (10-50 g/kg) | As needed |
Carrageenan | 0.2-0.7% (2-7 g/kg) | As needed |
Caseinate | 1-2% (10-20 g/kg) | As needed |
Egg white | 10-30 g/kg, 1-2 eggs | As needed |
Monosodium glutamate (MSG) | 0.05-0.2% (0.5-2 g/kg) | As needed |
You're right, donr. I didn't even read the container before I posted :icon_rolleyes:The following are instructions from The Sausage Maker's Soy Protein Concentrate:
Use 1 cup soy protein concentrate per 5 lbs. of meat. Do not pack when measuring! 1 lb. 12 oz. of soy protein concentrate will process approximately 50 lbs. of meat.
I would think yours should have come with instructions.
Thanks Dave! It seems the two measure the same...As described by Wedliny-Domowe
Typical Usage Amounts
Name
Common Amount
Max Allowed
Soy protein concentrate
1-3% (10-30 g/kg)
As needed
Soy protein isolate
1-3% (10-30 g/kg)
As needed
Non fat dry milk
1-3% (10-30 g/kg)
As needed
Starch
1-5% (10-50 g/kg)
As needed
Carrageenan
0.2-0.7% (2-7 g/kg)
As needed
Caseinate
1-2% (10-20 g/kg)
As needed
Egg white
10-30 g/kg, 1-2 eggs
As needed
Monosodium glutamate (MSG)
0.05-0.2% (0.5-2 g/kg)
As needed