<![CDATA[soy proteen]]>wondering can use dehydrated milk instead of soy protean for like summer sausage an at wat ratio?

]]>https://waltonsdev.nodebb.com/topic/2612/soy-proteenRSS for NodeFri, 11 Sep 2026 05:02:10 GMTThu, 27 Aug 2020 20:03:55 GMT60<![CDATA[Reply to soy proteen on Fri, 28 Aug 2020 16:33:41 GMT]]>Jonathon im gona give it a try

]]>https://waltonsdev.nodebb.com/post/21260https://waltonsdev.nodebb.com/post/21260Fri, 28 Aug 2020 16:33:41 GMT<![CDATA[Reply to soy proteen on Fri, 28 Aug 2020 16:32:47 GMT]]>TexLaw thanks

]]>https://waltonsdev.nodebb.com/post/21259https://waltonsdev.nodebb.com/post/21259Fri, 28 Aug 2020 16:32:47 GMT<![CDATA[Reply to soy proteen on Fri, 28 Aug 2020 14:00:25 GMT]]>willie6378 As much as I recommend Sure Gel, I still should have answered your question.

When I was using dehydrated milk for sausage, I was using 1/4 cup per 5 lbs of meat.

]]>https://waltonsdev.nodebb.com/post/21240https://waltonsdev.nodebb.com/post/21240Fri, 28 Aug 2020 14:00:25 GMT<![CDATA[Reply to soy proteen on Fri, 28 Aug 2020 12:48:45 GMT]]>willie6378 A lot of family recipes call for dehydrated milk but like TexLaw and glen are saying you are gonna be many times happier with Sure Gel

]]>https://waltonsdev.nodebb.com/post/21221https://waltonsdev.nodebb.com/post/21221Fri, 28 Aug 2020 12:48:45 GMT<![CDATA[Reply to soy proteen on Thu, 27 Aug 2020 23:43:14 GMT]]>I tried whole powdered milk once, immediately went back to Sure Gel

]]>https://waltonsdev.nodebb.com/post/21188https://waltonsdev.nodebb.com/post/21188Thu, 27 Aug 2020 23:43:14 GMT<![CDATA[Reply to soy proteen on Thu, 27 Aug 2020 21:13:00 GMT]]>You can, but you’ll probably need more of it, as I don’t think it is as effective as soy protein when it comes to binders.

Frankly, I’d go with Sure Gel. That stuff rocks for cured sausage. The recommended amount is on the package, but it’s also 6.8 grams/pound of meat.

]]>https://waltonsdev.nodebb.com/post/21179https://waltonsdev.nodebb.com/post/21179Thu, 27 Aug 2020 21:13:00 GMT