Dry milk in dried sausages

Beginners FAQ on sausage making, meat curing etc may often be found at the head of each relevant section, but here is the place to ask experienced users for advice if you are still stuck or need more information...we're here to help!

Dry milk in dried sausages

Postby Wunderdave » Mon Oct 27, 2014 9:44 pm

Question for all you gurus

I see some recipes that call for dried milk powder in fermented dried sausages (example: http://lpoli.50webs.com/index_files/pepperoni.pdf calls for 1/2 cup of non fat milk at 75G, so it's not wet milk at ~4 oz).

I made this recipe as written and it dried beautifully. I've tried other dried sausages with non fat dry milk in them in the past, which failed (for any number of reasons obviously).

I thought the purpose of nonfat dry milk was to bind moisture in cooked sausages. Would it also then bind moisture in dry cured sausages? Am I missing something?
Registered Member
Posts: 491
Joined: Sat Jul 02, 2011 9:12 pm
Location: Golden, Colorado

Re: Dry milk in dried sausages

Postby DiggingDogFarm » Mon Oct 27, 2014 11:47 pm

A lot of folks use it but I don't know why....unless special calcium reduced dry milk is used it can cause problems.
It's mentioned frequently in meat science books and even on Len Poli's site:
"Commercially the calcium reduced form of skim milk powder is used as calcium is said to interfere with protein solubility and emulsion formation."

Source: http://lpoli.50webs.com/Tips.htm

Unsupervised rebellious radical agrarian experimenter, minimalist penny-pincher, self-reliant homesteader and adventurous cook. Crotchety cantankerous terse curmudgeon, non-conformist and contrarian who questions everything!
User avatar
Registered Member
Posts: 446
Joined: Wed Jan 25, 2012 5:38 am
Location: Finger Lakes Region of New York State

Return to Beginners

Who is online

Users browsing this forum: No registered users and 2 guests