Soy Isolate
Posted: Fri Jan 08, 2021 17:42
I’ve been trying different formulas for Moose sausage. I usually do 50/50 moose to pork shoulder which is a bit dry. I’ve tried to up the pork fat content but I found it fattier than I prefer. I am going to experiment with my 50/50 by adding soy isolate but I am a bit confused as to how much to include.
Marianski says 1:3.3 soy isolate to water. The following table states up to 2% meat mass. I believe I read this as soy isolate up to 2% and then determine the amount of water.
https://imgur.com/a/H1jMYdb
Thoughts?
Marianski says 1:3.3 soy isolate to water. The following table states up to 2% meat mass. I believe I read this as soy isolate up to 2% and then determine the amount of water.
https://imgur.com/a/H1jMYdb
Thoughts?