oops

Discussion in 'Sausage' started by voodoochile, Jan 10, 2014.

  1. 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 ?
     
  2. beuler

    beuler Smoke Blower

    My "opinion" is it sounds like it may just change the texture a bit...if it was garlic powder or something then i would wonder...i wouldnt worry...Ill eat it!

    Joe
     
  3. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    Was the soybean powder fine or coarse... did you add it dry or wet....If it was coarse and you added it dry your sausage may come out with a grainy texture...  You don't want the protein to clump up....
     
  4. its a powder and I added it dry to the freshly ground meat . it mixed well and then I added the spice mix dissolved in 1 pt of ice water . everything mixed up nicely .

    I always mix my spices in ice water before adding to the meat .
     
  5. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Well, for one thing, you should have a moist sausage!

    The SPP may change the texture, but you shouldn't notice much of a flavor difference if any.  The big question I have, is how do you "finish" this sausage?  Does it dry and ferment, smoke, poach, etc...  That may make a difference since moisture content will be a bit higher than normal since you added a bit too much.

    Also, this is a perfect example of why I went to weighing all of my ingredients in grams and/or kilograms.  ALL of us have or WILL misinterpret tsp for tbsp at some point...

    Charlie
     
  6. reinhard

    reinhard Master of the Pit OTBS Member

    Voodoo, the only question i have is the condition of the powder.  After 2 years storage it can still be good unless some moisture got in the container you have creating some lumps.  Then the quality of the powder would be to a point that i wouldn't use it.  I use dry'd powdered milk and it has a 2 year code date, but i dont know much about the soy protein's powder shelf life. Reinhard
     
  7. its in the smoker now cooking at 170 ......... I'll take it out when the IT hits 152
     
  8. well the verdict is in ....... its out of the smoker ..... cooled and chill in the fridge for a few hours  .......... and it is delicious !!!! ............... I cant really see any difference in flavor or texture ..............[​IMG]
     
  9. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    winner winner... trail bologna dinner....
     
  10. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    Cool.................
     

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