Denny its been discussed, don’t know thst anyone actually tried to make it, search for sausage strips on here.
Sure Gel substitute Summer Sausage
YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by YooperDog
Here is a link explaining some issues when choosing powder milk.
Pivodog last edited by
you can always use powdered milk or soy powder. I pretty much used powdered milk until I found Sure Gel!
I used 3.75 cups non fat dry milk and 5 tbsp cold phosphate per 25lbs. The summer sausage turned out the same as using sure gel.
Dave in AZ Military Veterans Sous Vide Canning Traeger Regular Contributors last edited by Dave in AZ
The sure gel is just powdered whey protein, sodium phosphates blend 33.3%, and hydrolyzed gelatin “for flavor”.
So really, same as powdered milk or bodybuilding whey concentrate, plus the “cold phosphate” anyways. And I don’t find gelatin to convey much flavor, it is just a really commonly available binder, I would expect more benefit to the protein binding than flavor.
Since there is no Sure Gel to order, I am planning on using powdered milk and gelatin tomorrow for some snack sticks myself. I actively don’t want the phosphates, whose primary purpose is to help meat bind water, not fat, in order to get as much water in product as possible. That is actually kinda the opposite of what I want, as I am partially drying the snack sticks anyways. And absolutely not needed for jerky where you’re really drying it out. I’d much rather just use whichever of those 3 ingredients I actually need for the product. It sounds great for fresh sausage or maybe quick smoked brats though, where I actually AM trying to retain max water and juiciness. And I can see using it for summer sausage too for a better weight and texture.
Wish it was in stock for that
mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
Dave in AZ these are also accepted as binders and gelling agents IAW USDA and easily bought by the home processor.
Pectin not to exceed 3% by weight of the product formulation
A mixture of carrageenan, whey protein concentrate, and xanthan gum not to exceed 3.5 percent by weight of the product formulation
mrobisr thx for the reply, I hadn’t seen pectin listed anywhere or used in a recipe.
I’ve got a bag of xanthum gum I grabbed one day when I saw it in a store, but Marianski says it only forms a gel if combined with konjac gum, which I’ve never seen. I’ve got guar gum, but it’s all mixed in with ice cream mixes, which would be great blends of guar, carageenan, corn syrup solids and gelatin… if they didnt also have strawberry or chocolate flavoring doh!
I see 2oz cold phosphate is recommended for 25lbs of meat which is 4 tbsp. The summer sausage I made using 3.75 cup non fat dry milk and 5 tbsp cold phosphate wasn’t overly juicy, was the same end product as sure gel binder. I will use less cold phosphate next batch I’ve read too much can give off a soapy flavor.
Sure Gel back in stock!
Grimpuppy sweet, thx for posting! Put in an order for $280 of goodies including sure gel was just waiting!