Walton’s Hot Links
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I have done it both ways. I prefer the sure gel on small batch that I mix by hand. It is easier to get good protein extraction. I don’t use it on bigger batch that I use my mixer. I don’t notice a difference on overall product quality.
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Jesser I use sure gel almost any time I am making any cured product now. Now, I don’t have to pay the $6 but when averaged out over 25 lb and when you factor in the whopping 3-5% (italics for a reason PapaSop ) it isn’t that much. It just gives that extra layer of confidence that the product isn’t going to fat out during the smoking process.
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Jonathon said in Walton’s Hot Links:
Jesser I use sure gel almost any time I am making any cured product now. Now, I don’t have to pay the $6 but when averaged out over 25 lb and when you factor in the whopping 3-5% (italics for a reason PapaSop ) it isn’t that much. It just gives that extra layer of confidence that the product isn’t going to fat out during the smoking process.
As you said. Sure Gel in every cured product. Cost doesn’t matter. -
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With the current cost of beef & pork like Jonathon said it gives me that extra dose of confidence.
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Thanks to all for your replies I really appreciate it. Love the Walton hot link seasoning. Just started using sure gel in beef sticks. Liked the results in the sticks. Going to try in hot links based on the replies. Thanks again.
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power Userreplied to Dr_Pain on last edited by YooperDog
Dr_Pain the sure jell for making jams, jellies, ECT… Is not the same. Sure gel for sausage making will help with protein extraction.
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran Kansasreplied to Dr_Pain on last edited by
Dr_Pain Sure-jell is fruit based, Sure Gel is basically milk based
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Dr_Pain As others have said, they are different products. We have done some testing with gelatin-based things and it doesn’t seem to work out well.
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wdaly Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling Nebraska
I’m going to give the hot links a try tomorrow. Got my package from Walton’s today, so set with cure, spices and casings. I would appreciate some input on the meat block. I’m trying to replicate the taste and texture of Earl Campbell Red Hot Links. On their ingredient list, they lost mechanically separated chicken and meat products (beef and pork). I thought I’d use chicken thighs since they have good fat. I have 87/23 beef and a pork butt. I’m thinking of trying 1/3 of each protein. I’m going to grind through a 3/8 plate then a 1/8 plate. I’ll grind the fat separately through a 3/8 plate once (that includes the thigh skins). Is that a decent starting point! I don’t believe Earl Campbell’s are smoked. I plan to use my MB electric smoker with no smoke a a slow cook schedule. I’ll then finish in a 170° sous vide. I plan
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I just did 50/50 venison, pork butts. Stuffed in cellulose and sous vide for thermal processing. I use sure gel for everything. Meat is expensive and once you have a fat out, you will never want it again. Btw, the hot link hot dogs are AMAZING
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wdaly Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling Nebraskareplied to smokinbubba on last edited by
smokinbubba Thanks. I agree with the sure gel. It’s pretty cheap insurance.
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington Gardening Veteranreplied to wdaly on last edited by
wdaly Mechanically separated chicken is fairly cheap compared to ground chicken since it’s the leftovers from chicken processing. It can be hard to find sometimes. You really don’t even need to grind the stuff since the run it through a sieve to process it. I get mine at Restaurant Depot/Jetro, last time it was about $1.10 lb.
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Grimpuppy Team Blue Military Veterans Power User Regular Contributors Kansasreplied to Grimpuppy on last edited by
Grimpuppy said in Walton’s Hot Links:
I have done it both ways. I prefer the sure gel on small batch that I mix by hand. It is easier to get good protein extraction. I don’t use it on bigger batch that I use my mixer. I don’t notice a difference on overall product quality.
This was a year and a couple months ago. Have learned a ton from everyone here. I use sure gel in every cured sausage now.
