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.
@jonathon Black Bull, the name makes it sound like it would be a winner. Yes, I have done the injecting as well. I forgot about that. I thought the overall flavor was a little better with the brine, then a pat down, & the dry rub to finish it off.
The Alabama trick. Well, more like the Dave trick, but definitely from Alabama. Occasionally I will add a can of Buffalo Rock Ginger Ale to my brine or injection liquid. Buffalo Rock, to my knowledge only available in Alabama. It is some real serious stuff No liquor though, but serious stuff. Just about like what Coke used to be. You either like this stuff o you don’t. We like it. We have let some folks try it & they definitely did not like it. I have never found an in between. I have never found a Ginger Ale quite like it in all my travels either. A few have been close, maybe, but not there. I few folks thought that some particular variety might be similar, but them having not tried both the Buffalo Rock & their brand, there is no comparison. How they got the name Buffalo Rock in Alabama. either I don’t remember or never learned. It seems to me that it might have been some sort of Texas thing, probably because I am thinking of Buffalo Gap, Texas. But, the fact of the matter is it apparently started over 150 years ago, but in Alabama. Good stuff!
Austin… Her sausage doesnt have the crust you speak of. Maybe the aluminum foil is what prevents that and also holds in the moisture. that keeps the consistency good.
@jonathon ![alt text
That makes sense. May also be why the switch does not lock in reverse. Acts more like a pulse switch. I avoided using it with mixer just to be safe. Didn’t want to chance wrecking it. I did grind 20# of venison in less than two minutes. Great piece of equipment! Don’t know why I waited so long to get one. Quiet, smooth and efficient. If you’re able to find out more, please share. Thanks Austin.
@gerygaub Absolutely, that is what I have done with the bellies in the past they always turn out fantastic! Good luck and let us know how it turns out!
So I can vacuum seal the belly with the vac sealer and after the 5 to 7 days remove it and smoke it?