Sure Gel ?
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I typically grind, mix, stuff and put my sausage in the refrigerator over night. Remove the next morning and smoke. I like doing this so the seasonings have time to blend together. If I decide to add sure gel can I add this when I’m mixing and stuff these into casings and refrigerate over night?
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Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausagereplied to ringmuskie9 on last edited by
ringmuskie9 Adding sure gel does not change your process, so you are fine holding it overnight and smoking the next day as long as you are not using a cure accelerator like Encapsulated Citric Acid or Smoked Meat Stabilizer. If you do us a cure accelerator then need you would need to go straight to the smoker.
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Hi Jon- I made a batch of snack sticks this weekend & used encapsulated citric acid. I couldnt fit the whole batch in the smoker and part of the batch had to sit several hours before cooking. I was wondering what the effects would be on the sticks if they are delayed too long before smoking if a cure accelerator is used.
Thanks
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Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausagereplied to IVERYAN on last edited by
IVERYAN The biggest issue you are going to run into is that you might end up with a dry and crumbly around the edges product from the pH being off. If it was only out for a few hours your product should still be okay to eat just might have some texture/appearance issues. ’
If you do have some dry crumbly edges could you post pictures of it so other people could see what it looks like?
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IVERYAN Regular Contributors Bowl Choppers Team Orange Illinois Old-Timerreplied to Jonathon on last edited by
Jonathon I already had them vac-packed & in the freezer by the time I posted this question. I did label the sticks that were delayed, so I will check them out closely when I pull them out to eat. It may be a couple of months though. Thanks for your help.