I am making a 10 lb batch of deer "trail bologna" ( its like a salami) today and when I was mixing the meat and spice mix (LEM) I remembered I have a bag of "soybean protein powder " which is supposed to help salamis remain plump and reduce shrinkage during the smoking process. I havent been using it for the last couple of years but decided since I already have it I may as well use it . Anyway the label says 2 tsp per pound of meat . I read it as 2 tbsp per pound of meat which means I used about 3 times the recommended amount . Did I ruin my sausage ? I'm thinking it will be ok since it really has little flavor but it may change the texture . Anyone have an opinion or experience with this ?