Ingredients
-
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?
-
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.
-
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.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
