Never had to worry about this problem, always gone within a week.
I am Looking thru different sausage recipes And some call for soy protein concentrate And some say soy protein concentrate or non-fat dry milk. What is the difference between the two?
Grandpa1 I’ve never used any soy other than Soy Protein Blend and that has Soy Concentrate in it. Sure Gel is the one I use the most and that has some milk in it but it is designed specifically for binding sausage, which I don’t think non-fat dry milk is. Of the two, I prefer the sure gel. Maybe someone else here has used Non-Fat Dry milk?
I use 10 grams per pound of meat of Non-Fat Dry milk powder and it works great for me, with no issues. My 20# brat recipe calls for 200 grams.
They both are binders. You can use either, depending on allergy issues, availability, cost, whimsy, etc.
I used non-fat dry milk as a binder for my first few batches of sausage. It does work fine, but I prefer Sure Gel for my cured sausages.