Non-fat dry milk

Former Member

Read a recipe for hamburger jerky that called for a bit of non-fat dry milk powder.

What would that offer? Can't be flavor.

12/4/112:53 PM

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trucky1008Member

I might be wrong, but I thing the milk powder acts as a binder.

12/5/117:55 AM

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dlsMember

You're correct Trucky. Though I've never used it, I've seen a number of ground meat recipes that call for dry milk as a binder - burgers, meat loaf, sausages, etc. If I recall correctly, the ratio is 1/4 cup of the dry milk per 1 lb. of meat.

12/5/118:19 AM

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Former Member

Good to know!! This might work perfectly for my wife who wants me to make (wait for it) VEGGIE JERKY!!!?!

12/5/119:31 AM

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