• Is there anything different that you’re supposed to do when using super bind vs. the sure gel binder? I have used sure gel for many years without issue and when it was sold out I tried some of the super bind and the outcome was not good. So bad in fact I tossed the small batch of snack sticks and brats I used in the test. Everything was measured correctly but I did hand mix since it was a small batch. I’ve used carrot binder before without issue and super bind is supposed to be a mix of that and potato starch. The end result was dry, clumpy and I could taste the binder. The meat looked fine before smoking. Not enough water? Not mixed well enough?

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Meatgistics is brought to you by Walton's (waltons.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today. We have created Meagistics University, where we broke down meat processing into different categories and then broke it down into a class like structure. The introductory classes are 10s, the intermediate are 20s, and advanced are 30s.

About Walton's

Walton's Inc. sells meat processing equipment and supplies, including all of the Seasoning, Equipment, Supplies, Packaging, and Casings needed to make almost any type of sausage. Walton's sells to the commercial customer with a focus on the small to medium-sized processing plants or butcher shops, and directly to the hunter or processor who makes their own product at home. Whether you are a commercial or retail customer of Walton's you will be receiving the exact same seasoning and supplies, we do not have a different "line" for commercial and retail customers so that everyone can make the best sausage or jerky possible!

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