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!
by sfobill » Sat Oct 07, 2017 5:45 pm
Being that soy protein is somewhat expensive is there any reason you can not use tofu instead?
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sfobill
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by DanMcG » Sun Oct 08, 2017 7:03 am
I guess you could use tofu if you need a filler for your sausage, Soy Protein powder is use as a water binder and can be replaced with Non Fat Dried Milk.
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by wheels » Sun Oct 08, 2017 11:28 pm
Tofu wouldn't do what soy protein is designed to do, so as Dan says. NO!
Tofu is about 7% protein (Sainsbury), whereas soy protein is anything up to 95%. The water holding capacities are far removed.
HTH
Phil
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wheels
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by Snags » Tue Oct 10, 2017 8:14 am
Is it just a flour made from soy to bump the protien count cheaply and hold the fat in the skin?
If you wanted to could you just use a chick pea flour from an asian grocer (besan) ?
yet to take the plunge still researching
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by wheels » Tue Oct 10, 2017 3:13 pm
NFDM = non-fat dried milk powder - would be the normal substitute. Or even egg white.
In what context is this Sfobill?
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by sfobill » Sun Oct 15, 2017 6:22 pm
Thank you all. I now have my powdered milk.
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