Question about Soy Protein

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Shuswap
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Question about Soy Protein

Post by Shuswap » Fri Aug 29, 2014 14:41

I'm using the KB recipe for breakfast sausage but will be making meat patties so will use soy protein as a binder. Marianski says to use 2% of meat weight and not to exceed 3%. The meat I am using is very lean so I will be adding about 15% back fat. My question is whether or not I include the weight of the back fat in the calculation :?:
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redzed
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Post by redzed » Fri Aug 29, 2014 16:21

Hi Shuswap, Add no more than 2% of the total meat and fat mixture. And that does not mean that you have to even add the full 2%. If you haven't noticed by now, I am not a fan of soy protein. I do you use it on occasion, especially in granular form as a replacement for bread crumbs, since are essentially glute free at home.

I drove through your neck of the woods on Tuesday. Lucky thing it was not yesterday, or I would have been stuck on the Coquihalla because of that bus roll over. Raising the speed limit was not a good idea. People already drive too fast on that highway, especially in the winter.
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