Why the Powdered Milk?
Bobmead last edited by
We’ve been experimenting with snack stick recipes using powdered milk and eliminating it. It doesn’t seem to make any difference in taste or production, so what is the purpose of the dry (powdered) milk in a snack stick recipe? Thanks!!
@Bobmead Most people will use it as a way to increase moisture retention. If your product has enough fat content you really don’t need it. I add carrot fiber to most things I make because it is inexpensive and it gives me a more moist product and offers some yield enhancement. I’m not sure if the Powdered Milk gives you yield enhancement as well.
Anyone use it often?
We never use it in snack sticks. We use 50/50 venison and pork butt mix. Always come out juicy. Just don’t overcook them in the smoker.
@Lance There are a couple of stores in my area that sell an excellent landjaeger but it’s pretty spendy. Both of them definitely get them from the same supplier. While neither of them have divulged the exact source one did mention they are from Seattle. I suspect it is from Bavarian Meats.
@Jonathon I would agree that in most cases the texture has been more tender with Sous Vide vs. Reverse Sear. That said, I tend to lean towards the texture of the latter. Taste wise I think both were so close that we would be splitting hairs though again it’s that caramelization that in my opinion the reverse sear edges out Sous Vide.
I can be picky when it comes to the texture of food. For example…I love the flavor of every member of the melon family but I can’t eat any one of them. Same goes for bananas. I do like mashed potatoes and cooked mushrooms though!