Soy Protein

Discussion in 'Sausage' started by beavercreek, Sep 13, 2011.

  1. I am going to make Baloney from Venison and Pork.  I am planning a 25lb batch. I have used Dried Milk before but wanted to try Soy Protein. About how much soy protein would I use for 25lbs? And how much water?   Also I have been having a problem with meat sticking to the casing when I peel the casing off. Any suggestions ? I use Collagen casings.  Thanks    I am not sure if I have asked these questions in the right place, this is my first post.
  2. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    If it's just soy protein you don't want to use more the 2%  of the total weight ortherwise it will effect the flavor. 25 pounds of meat would use a max of 0.5 pounds. Soy protein concentrate can be used up to 3% and I think they will absorbe 4 times there own weight.

    What do you have for soy? was there any directions with it?

    Is there a chance you have a protein lined casing?,  they are made to stick to the meat.

    Also I think lack of humidity in the later half of the smoke will do this.

    I remember there is a way to correct it but just can't rember what it is right now.[​IMG]

    Oh and lastly......Welcome to the forums
    Last edited: Sep 13, 2011
  3. I do not have the Soy Protein yet. Just thinking abput trying it.  I am so new that I do not know about the casings, but will try to find out. Thanks for the information.
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Welcome beavercreek.....

    I have used soy protein in my andouille and no-casing beef sticks.

    I start with an andouille mix and the directions say add 4 oz of say protein to 10 Lbs of meat. That is 2.5% protein. I should have asked DanMcG how much to use because I found it was too much protein. I was going to reduce it for the next batch but I did not have any guidelines to go by. The beef sticks came out "meally" with that same ratio.

    Next batch will probably be about 1.75% Protein to meat just to see what happens to the texture and flavor...  Thanks Dan for the heads-up...

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