I ordered a soymilk (and rice milk, and almond milk...) maker for Wife for
Christmas. She has been trying all different kinds of high priced
commercial soy products lately (trying to find a brand of soymilk she
likes), so I *think* she will like this contraption.

What do you do with the okara that's left over? Would it be a good binder
for my homemade salami? Or a filler in meatballs? Or mixed into homemade
bread dough? Or...?

What do you get if you just salt it and dehydrate it? (poor quality
imitation bacon bits, probably)

Thanks, regards,
Bob