nemo you can use either carrot fiber in smoked meat products, but it is typically used in fresh. Where sure gel is typically used in cured products. Carrot fiber has a higher water holding capacity which will affect the time of your cook of cured products and may make it have a spongey texture. Sure gel holds some moisture but it also helps with protein extraction when making cured. If you have the opportunity try some Small batches and see what you like
Forgot carrot fiber
I mixed my double ground venison/pork adding seasoning, hi-temp cheese and sure cure today placing it in the fridge. I then realized i forgot to add the carrot fiber. Can i remix it before putting it in the sausage stuffer tomorrow? any advice would be great.
Dave in AZ Military Veterans Sous Vide Canning Traeger Regular Contributors Power User Arizona last edited by
Dlarson360 if you ground and added cure, you’re probably gonna want to remix anyways. Well, for snack sticks thru small tube at least. It usually binds up pretty tight overnight in fridge. But in any case, sure you can add carrot fiber and remix, no problem!
Best thing if you can work timing, is to mix and stuff same day, then leave it overnight already stuffed, if needed. Makes stuffing way easier, keeps you from breaking down the nice overnight bind during stuff.
mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by