Dry Milk Question

Discussion in 'Sausage' started by lathechips, Jan 4, 2016.

  1. lathechips

    lathechips Fire Starter

    Is there a rule of thumb on how much dry milk or even dry butter milk to use in summer sausage? Is more better - less doesn't do any good?   20# batch,  Is it also used in German sausage brats,ect.?
     
  2. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    I use 1 cup NFDM to 5lbs of meat, Never used anything other than that,, Never used dry buttermilk either

    Good luck and let us know 

    A full smoker is a happy smoker 

    DS
     
     
  3. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    [​IMG]  

    I use NFDM in most of my sausages.  I don't exceed 1 cup per 5 pounds, but I have gone as low as 1/2 cup.
     
    Last edited: Jan 4, 2016
  4. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    By weight, you want to use 1%-3% of the weight of the meat.
     

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