Sure gel
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Has anyone put sure gel in fresh sausage at all i was thinking one it for the next batch any thoughts
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circlestaxidermy I’ve done it, it does give a juicier finished product but we recommend carrot fiber as it is less expensive and Sure Gel has milk which is an allergen in it and carrot fibd doesn’t have an allergen so it makes it a little simler for whoever is eating it. You shouldn’t experience any issues using sure gel in a fresh product though
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I’ve been making my Grandfather’s Italian Sausage for years and he used a lot of fat, as he owned a small store in Detroit. I’ve tried to lower the fat amount, but it is a lot dryer. How much carrot fiber should I add to a #20 batch? Thanks, The Riz
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Looks like 2 cups for 20lbs
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Thanks, twilliams
