That is a personal preference, adding the soybean concentrate will add moisture to any meat you're processing.

A slurry will provide an even distribution throughout the meat.

You can but they do the same thing. I have tried each individually and together and I can’t tell he difference. I use both products to keep my venison sausage, both bulk and links, moist when cooking. Definitely amuse.

Yes, it will work with that application.

Soy Protein is a binder which will hold moisture in. Not sure i would use it as a complete fat replacement. Fat also give the burger flavor. Soy Protein is tasteless.

Yes, Soy Protein may be used with Backwoods Cured Sausage Seasonings.

You may use Soy Protein Concentrate with or without Casings.

Yes. Soy Protein will help to render you a juicier sausage. It will retain moisture during smoking and also prevent shrinkage. You could use this any time you would like a more juicy, smooth textured sausage.

LEM Soy Protein concentrate is non-textured (like a powder).

Soy Protein Concentrate will help with shrinkage, holding in moisture and giving your sticks a smooth, moist consistency. However, keep in mind snack stick are typically a more dry product. Soy protein will make your snack stick more sausage like. To get the casing to better adhere the meat make sure you are putting a room temperature sausage into the smoker and drying at 145 degrees for about 40-60 minutes prior to smoking or adding any moisture. Using a cold water bath at the end of smoking will help to control wrinkling. Cooking sticks at too high of a temperature or cooking for too long will contribute to wrinkling.