Sausages - milk powder

[nelsonob1]

Anyone use milk powder in their sausages.

Also, anyone tried blending elk and deer?

[freeride]

I havent but I was just reading about that last week.
Interested to know if others have used it

[Jim Blake]

I use two cups of non fat milk powder for every ten pounds of meat. You can also use soy protein concentrate.

Blended moose and elk but not deer. Shouldn't be a problem though.

[Jim Blake]

You can also use deheated mustard (AIM starch). They use to sell it at CTR. When I use it I put 10 grams per kilogram of meat.

[MountainTi]

When the recipe calls for it I use it.

[Beeman]

I'm not even a self declared expert when making sausage and just started getting away from the premade kits so dont know much about the milk. However I did make a bunch of pepperoni sticks, summer sausage, and smokies this fall from "the bottom of the freezer". It was a mix of moose, elk, mulie, whitetail, and even found a pack of antelope that wasnt freezer burned that bad. Trimmed all the freezer burnt off and it all turned out great. Some of that meat was probably 5 or 6 years old. By the time I added some pork and spices you wouldn't know it was any different than straight elk or straight deer.

[sns2]

It's a great binder. No issue mixing game meats for sausage. It's all good stuff.

[BEL]

Regular milk powder and non fat skim milk powder are not the same. Different texture. NFSM is more of a powder. BEL

[IronNoggin]

Have, in the past.
It is quite sticky and makes the mixing then shooting into casings a bit of a bear.

These days we stick with powdered soy protein.
MUCH easier to work with, and does exactly the same job.
Equal portions to what is called for milk in any recipe.

Cheers,
Nog

[calgarychef]

I use it in fine white bratwurst, it turns out well.

[nelsonob1]

Just tried it with elk breakfast. Very good.

[Pioneer2]

At Bulk Barn

[303 Epps]

I use the skin and whole fat milk powder
No issues mixing elk and deer. I do it frequently in combination sausages like bratwurst.

[alpineguy]

Been using milk powder in our Polish sausage for years. I mix any wild meats together along with pork and it works great.
One thing we have learned as well is if you like garlic to use the real stuff. Chop it up and puree it with a hand blender and some water. We find it far superior to garlic powder.