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  5. Why the Powdered Milk?

Why the Powdered Milk?

Scheduled Pinned Locked Moved Meat Processing
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  • B Offline
    B Offline
    Bobmead
    wrote on last edited by
    #1

    We’ve been experimenting with snack stick recipes using powdered milk and eliminating it. It doesn’t seem to make any difference in taste or production, so what is the purpose of the dry (powdered) milk in a snack stick recipe? Thanks!!

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    • JonathonJ Offline
      JonathonJ Offline
      Jonathon
      Team Blue Admin Walton's Employee Power User
      wrote on last edited by
      #2

      Bobmead Most people will use it as a way to increase moisture retention. If your product has enough fat content you really don’t need it. I add carrot fiber to most things I make because it is inexpensive and it gives me a more moist product and offers some yield enhancement. I’m not sure if the Powdered Milk gives you yield enhancement as well.

      Anyone use it often?

      Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself

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      • JonathonJ Jonathon

        Bobmead Most people will use it as a way to increase moisture retention. If your product has enough fat content you really don’t need it. I add carrot fiber to most things I make because it is inexpensive and it gives me a more moist product and offers some yield enhancement. I’m not sure if the Powdered Milk gives you yield enhancement as well.

        Anyone use it often?

        P Offline
        P Offline
        Parksider
        Team Blue PK100 Power User
        wrote on last edited by Parksider
        #3

        Jonathon
        We never use it in snack sticks. We use 50/50 venison and pork butt mix. Always come out juicy. Just don’t overcook them in the smoker.

        John C.

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