Sure Gel/Water for 5lbs of Venison Hamburger 80/20
Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
mwradke Are you adding pork fat to get to 20% pork fat or are you doing it with just the venison? If you are doing just the venison then I would add 9 oz of water. If you are adding pork fat then 6.4 oz (both of those are because you are using sure gel)
For 5 lb batches the sure gel is 3 tbspn & 1 tspn (1.2 oz/33.9 g) Go by weight if you can because that will be more accurate.
We broke down all additives, seasonings and cures in 1 and 5 lb batches here https://meatgistics.waltonsinc.com/category/23/seasonings The newer seasonings have been done and will be updated in the next few days but almost everything should be on there!