shoprat53 thanks that’s good to know….never thought about freezing it then adding it to sausage. Instead I just buy high temp but it’s so $$$$$. I’ll have to try it with regular chunk cheese
I have used cold phosphate the last few times making summer sausage. Both times they have turned out good. Is there A reason everyone says to use sure gel? I have used sure gel in the past but ran out so used cold phosphate. Would appreciate any feed back anyone has.
Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by
In my non expert opinion, cold phosphates help meat to retain moisture and that is all. Where as Sure Gel is a milk based binder, that also contains phosphates, but its primary function is to act as a binder.
Thanks Tex will have to reorder some sure gel, so sure gel has cold phosphate in it and what powdered milk?
mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
shoprat53 powdered milk is the actual binder in suregel. Phosphate retains moisture, but it also acts as a meat preservative by raising the PH of meat. There are several binders available and they do have their places depending on what you are doing. I use suregel and carrot fiber depending on what I’m doing, but in a previous life I used some of the other binders and moisture retention products as well.