Monday, January 13, 2014

Non-Fat Milk in Sausage Making

Tim from Bullhead City, AZ asked:
Is the non-fat milk the stuff you buy in stores for sausage making?

Thanks for the question Tim,

Yes, the non-fat dry milk that you buy in the grocery stores can be used as a binder when making smoked sausage products. I use this product a lot when making summer sausage. A typical mixture would be 1 lb for every 50 lbs of meat. It's a great binder with very little flavor effect on the product, and it really helps hold moisture in. 

When making smoked sausage products, you can always figure that the smoker will pull about 12-15% moisture out of your product, so I always add an additional 10-12% water, then my non-fat dry milk, and then I mix it all very well until all the water has been absorbed. 

Often times, it's a good idea to place the product back into the cooler for an hour or so to let the meat set up a little before stuffing. If you stuff right away, the product will be very wet and difficult to work with.

Good luck Tim and please let us know how the product turns out! 

Brad Lockwood

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