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01-24-2021, 11:55 AM
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Join Date: Jan 2012
Location: Nelson BC
Posts: 2,032
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Sausages - milk powder
Anyone use milk powder in their sausages.
Also, anyone tried blending elk and deer?
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01-24-2021, 12:01 PM
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Join Date: Apr 2012
Posts: 1,000
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I havent but I was just reading about that last week.
Interested to know if others have used it
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01-24-2021, 12:01 PM
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Join Date: Jan 2018
Location: West Central Alberta/Costa Rica
Posts: 1,114
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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.
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01-24-2021, 12:12 PM
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Join Date: Jan 2018
Location: West Central Alberta/Costa Rica
Posts: 1,114
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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.
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01-24-2021, 12:12 PM
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Join Date: Mar 2008
Location: Caroline
Posts: 7,257
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When the recipe calls for it I use it.
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01-24-2021, 01:29 PM
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Join Date: Nov 2012
Posts: 236
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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.
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01-24-2021, 01:41 PM
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Join Date: Dec 2010
Location: My House
Posts: 13,457
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It's a great binder. No issue mixing game meats for sausage. It's all good stuff.
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01-24-2021, 02:00 PM
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Join Date: May 2007
Location: Sylvan Lake
Posts: 1,328
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Regular milk powder and non fat skim milk powder are not the same. Different texture. NFSM is more of a powder. BEL
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01-24-2021, 02:28 PM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,444
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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
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01-24-2021, 03:33 PM
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Join Date: Jul 2007
Posts: 6,684
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I use it in fine white bratwurst, it turns out well.
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01-24-2021, 04:22 PM
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Join Date: Jan 2012
Location: Nelson BC
Posts: 2,032
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Just tried it with elk breakfast. Very good.
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01-24-2021, 05:06 PM
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Join Date: Jan 2008
Posts: 4,327
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fresh bulk spices
At Bulk Barn
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01-24-2021, 05:50 PM
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Join Date: May 2007
Posts: 98
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I use the skin and whole fat milk powder
No issues mixing elk and deer. I do it frequently in combination sausages like bratwurst.
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01-24-2021, 08:17 PM
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Join Date: Mar 2010
Location: Olds, Sundre area Alberta
Posts: 2,134
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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.
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