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Meatgistics - Walton's - Community

Sure Gel/Water for 5lbs of Venison Hamburger 80/20

Scheduled Pinned Locked Moved Meat Processing
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  • M Offline
    M Offline
    mwradke
    wrote on last edited by
    #1

    Looking at making snack sticks out of ground venison and have not added sure gel and water before. Any recommendation on a ratio of water and sure gel for 5lbs of ground venison?

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  • JonathonJ Online
    JonathonJ Online
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #2

    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!

    Good luck!

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

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