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Meatgistics - Walton's - Community

Sure gel

Scheduled Pinned Locked Moved General
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  • C Offline
    C Offline
    circlestaxidermy
    wrote on last edited by
    #1

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

    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

    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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  • The RizT Offline
    The RizT Offline
    The Riz Masterbuilt
    wrote on last edited by
    #3

    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

    twilliamsT 1 Reply Last reply
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  • twilliamsT Offline
    twilliamsT Offline
    twilliams Power User PK100 Regular Contributors Team Grey
    replied to The Riz on last edited by
    #4

    The Riz 39620E88-24E2-4142-8BEB-FE42543B7D9B.png

    Looks like 2 cups for 20lbs

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  • The RizT Offline
    The RizT Offline
    The Riz Masterbuilt
    wrote on last edited by
    #5

    Thanks, twilliams

    1 Reply Last reply
    0

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