Why the Powdered Milk?



  • 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!!


  • Walton's Employee

    @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?


  • Power User

    @jonathon
    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.


Log in to reply
 


Recent Posts

Recent Topics


Who's Online [Full List]

14 users active right now (1 members and 13 guests).
Cali sausage guy, Joe Hell

Board Statistics

Our members have made a total of 5.4k posts in 1.2k topics.
We currently have 4.8k members registered.
Please welcome our newest member, Rzero1123.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics

16
Online

4.8k
Users

1.2k
Topics

5.4k
Posts

About Meatgistics

Meatgistics is brought to you by Walton's (waltonsinc.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.