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Hi ,
I notice ther are a lot of recipess posted containing soya ,if we are making our own sausages because they are more healthy sould we be using something that the big producers are selling to us in the place of meat ?
My wife got some hormone pills based on soya I checked it out on the net and found this . http://www.second-opinions.co.uk/no-joy.html We are always told the Chinese and Japs eat soya and look how healthy they are , fact is they eat fermented soya not processed soya. The only good use for soya in my mind is biofuel . I replace the soya in the recipe with rusk . Something to chew on.

Hi

If you look hard enough on the net you will always find someone spouting off about this & that are not any good for you, if you listen to them all you would starve.
Soya is a very good source of protein both fermented & processed, in sausage it will bind more water & fat than rusk.
It will also give a cleaner cut in final product with no stale taste that sometimes happens with rusk, it has a more meat like texture so therefore will not make the sausage as stodgy as when you only use rusk.
The other way around this problem is to use extra lean meat rather than rusk.

Regards
Sausagemaker

Hi Sausagemaker,
Thanks for the info , perhaps we sould get some input on different fillers and binders how much water they absorb and other properties I have noticed the subject propping up every now and then. This would also help those in areas where some of the ingredients are not avaliable then they can susitute . Remember nobody knows more than all of us .
Regards .

Hi Zulululu

Please find Soak up rates for the following.

Rusk will soak up 3 time its weight in water but will not emulsify fat
Soya concentrate will soak up 3 times its weight in water & emulsify 3 times its weight if fat
Soya Isolate will soak up 5 times its weight in water & 5 times its weight in fat
Drinde is a meat protein made from pork skin & will soak up 2.75 times it weight in water & bind twice its weight in fat
There is a meat protein called myogel which will drink water like an elephant
I once made an emusion with this by using 10 kg myogel to 20 Kg pork Rind & 70 kg water, is set strong enough to build a house with


Hope this helps
Regards
Sausagemaker

sausagemaker wrote:I once made an emusion with this by using 10 kg myogel to 20 Kg pork Rind & 70 kg water, is set strong enough to build a house with

Hmmm! I bet that tasted good Sausagemaker!

It wasnt for eating I just wanted to see how far I could stretch the protein, but I gave up when I ran out of water?

Regards
Sausagemaker

By the sounds of it Myogel should have applications outside of the food industry!

Lets hear from those that use rice or rice flour or oats in their sausages , or anything else for that matter .

The other way around this problem is to use extra lean meat rather than rusk.

Thanks for the info on soak up rates for the various fillers and binders, I'd be interested to know as a baseline how much water can meat by itself (without added binders) hold?

Hi JohnC

It all depends on the meat, but good quality shoulder should hold about 10% as long as it is well chopped.

Regards
Sausagemaker

thanks for the prompt reply!

Now I seem to have got the texture I like, (thanks to all the info about mixing) I'm looking at getting a leaner and meatier mix which was the reason for my question. I ate some really good "linguica" last night in a Brazilian restaurant which had a great texture and I'm sure they use only meat with no filler.

Hi JohnC

Most people will put something in & Continental styles tend to use Soya mainly, followed by milk proteins & wheat or rice flour.

Regards
Sausagemaker

For a bratwurst or Italian sausage, would you recommend Soy Concentrate or Soy Isolate?

I have a few people ordering now as they like the cumberlands and lincolnshire and now want to make some brats and italian style. I would like to have the meat go a little further using some soy and providing a good texture.

I don't want it to have a cumberland texture though.

Cheers.

In Canada we seldome use a binder for "fresh sausage" I will add 5-10% water depending on the texture of the pork and the cut.

People here go nuts if they think it is "filler", they do not understand the term "binder"


Again why I make my own...

Hi Aussienor

Use Soya isolate if you can as it gives a better texture due to the amount of water holding it can achieve


Regards
Sausagemaker