Powdered Milk In Sausage

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crustyo44
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Powdered Milk In Sausage

Post by crustyo44 » Mon Feb 20, 2012 23:04

Hi Keymaster,
I cannot source any "nonfat dry milk " here but have available skim milk powder.
Does the maximum of 12% still apply without affecting the taste.
Regards,
Jan.
Last edited by crustyo44 on Wed Feb 22, 2012 23:58, edited 2 times in total.
Keymaster
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Post by Keymaster » Tue Feb 21, 2012 00:00

Jan,
I Have only used Non-fat powdered milk in my recipes. I am not sure if the percentage would be the same with Skim dry milk.
I would look in the health food isles of your Grocery store and look for Soy Protein, Soy Flour and other brand names. this will act as a binder but you will only use up to 2% of the meats weight in fresh sausages and up to 4% the meats weight in Smoked sausages.
Big Guy
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Post by Big Guy » Tue Feb 21, 2012 02:34

I think skim milk and non fat milk are the same
Keymaster
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Post by Keymaster » Tue Feb 21, 2012 02:57

After a little research I found this site and they are very similar.

http://www.usdec.org/Products/content.c ... mber=82271
crustyo44
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Post by crustyo44 » Wed Feb 22, 2012 23:53

Gentlemen,
Thank you for the advise and the link. I made quite a few spicey meatpatties and added 2 heaped tablespoons of skim milk powder as a trial.
The patties were very nice but a bid solid, the moisture and bind was great. I loved them.
My wife said otherwise but that's married life.
I will also use this plain skim milk powder in my fresh sausages from now on.
Thanks again.
Regards,
Jan.
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