<![CDATA[Ingredients]]>I am Looking thru different sausage recipes And some call for soy protein concentrate And some say soy protein concentrate or non-fat dry milk. What is the difference between the two?

]]>https://waltonsdev.nodebb.com/topic/2724/ingredientsRSS for NodeThu, 10 Sep 2026 21:46:38 GMTFri, 25 Sep 2020 13:58:25 GMT60<![CDATA[Reply to Ingredients on Mon, 28 Sep 2020 18:35:01 GMT]]>They both are binders. You can use either, depending on allergy issues, availability, cost, whimsy, etc.

I used non-fat dry milk as a binder for my first few batches of sausage. It does work fine, but I prefer Sure Gel for my cured sausages.

]]>https://waltonsdev.nodebb.com/post/22878https://waltonsdev.nodebb.com/post/22878Mon, 28 Sep 2020 18:35:01 GMT<![CDATA[Reply to Ingredients on Mon, 28 Sep 2020 12:14:06 GMT]]>I use 10 grams per pound of meat of Non-Fat Dry milk powder and it works great for me, with no issues. My 20# brat recipe calls for 200 grams.

]]>https://waltonsdev.nodebb.com/post/22853https://waltonsdev.nodebb.com/post/22853Mon, 28 Sep 2020 12:14:06 GMT<![CDATA[Reply to Ingredients on Fri, 25 Sep 2020 18:15:16 GMT]]>Grandpa1 I’ve never used any soy other than Soy Protein Blend and that has Soy Concentrate in it. Sure Gel is the one I use the most and that has some milk in it but it is designed specifically for binding sausage, which I don’t think non-fat dry milk is. Of the two, I prefer the sure gel. Maybe someone else here has used Non-Fat Dry milk?

]]>https://waltonsdev.nodebb.com/post/22785https://waltonsdev.nodebb.com/post/22785Fri, 25 Sep 2020 18:15:16 GMT