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.
Powdered Milk In Sausage
Powdered Milk In Sausage
Last edited by crustyo44 on Wed Feb 22, 2012 23:58, edited 2 times in total.
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.
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.
After a little research I found this site and they are very similar.
http://www.usdec.org/Products/content.c ... mber=82271
http://www.usdec.org/Products/content.c ... mber=82271
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.
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.