It is Used for same water-binding capability as Soy Protein Concentrate (SPC), except it is composed of over 90% protein and can hold up to 30% more water than SPC. Made from de-fatted soy meal by removing most of the fats and carbohydrates, giving it a very neutral flavor and gelling action in meat products. Adds nutritional value, consistent texture and firmness to sausages. Directions say use 1-1/4 cups per 10 Lbs. ground meat. I use 1 cup/10 lbs. and only in smaller diameter sausages like hot dogs, smokies and fresh breakfast links..... Makes them nice and plump.....
Great lookin hot dogs . Thats on my list to learn . I wanted to ask you , about the soy protein . you talked about concentrate and isolate . I have the isolate . I wanted to know , whats the difference in to two ? If I see concentrate in a formula , I replace it with isolate at the ratio per pound thats one the package ?
Great...... Maybe I'll do a small demo on making hot dogs. We usually make sausages during the weekend and have a sausage making seminar.
Hope to meet quite a few of you at the NFL gathering. I have tried dogs three times and they came out sort of fair, but not worth the hassle. Dry mostly. Save me one of those dogs! Really! I want my wife to know that it can be done so that she doesn't roll her eyes when I start making hotdog mud again.
Thanks Todd,
Great Job Joe!
You and I went back and forth about a year ago when I was trying to copy a local hot dog produced by Ambassador Meats
It's a juicy hot dog made with all pork
I've tried many recipes, and just can't seem to get it right
Looks like this Len Poli recipe with back fat, extra garlic and soy protein may be the one I'm looking for
I was just placing an order with Sausage Maker for supplies this week, so perfect timing
Questions:
If the back fat in addition to the fat on the pork butts?
I can't get back fat locally for a decent price, but can get bellies for $2.49/lb. Can I sub pork belly?
THX!
Todd