Is cold phosphates and sure gel the same thing?
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jiml2 Sure gel is a binder that is most often used in cured sausage making. It helps bind the meat, fat, seasoning and water together and is especially useful when using wild game or adding pork fat to nonpork proteins. Cold Phosphate is something that you add directly to water (must be the 1st thing added so it can dissolve) that increases the pH of the meat and that increases the water holding capacity of the meat. So, no, they are not the same thing though they have some similar functions. Basically, they live in the same house but arent related!
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Not that I have ever noticed at the recommended usage levels and I have used them together…a lot! Too much phosphates apparently can cause a soapy taste and as I do it with chicken if that was going to happen by using them at the same time I am sure it would have come through. I am however going to ask our application specialist what he thinks!
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Not that I have ever noticed at the recommended usage levels and I have used them together…a lot! Too much phosphates apparently can cause a soapy taste and as I do it with chicken if that was going to happen by using them at the same time I am sure it would have come through. I am however going to ask our application specialist what he thinks!
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Cabelas90 I spoke with our application specialist and he says he wouldn’t add them both. I did both of them when I was making chicken sausage…maybe a side by side comparison is needed, I could always make some more chicken sausage.
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Cabelas90 I spoke with our application specialist and he says he wouldn’t add them both. I did both of them when I was making chicken sausage…maybe a side by side comparison is needed, I could always make some more chicken sausage.
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Cabelas90 I’ve been looking for chicken high and low and can’t find any anywhere! I might do it out of pork if I want 4 different batches as it looks like pork butts are already fully back in stock pretty much everywhere around here.
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Cabelas90 I’ve been looking for chicken high and low and can’t find any anywhere! I might do it out of pork if I want 4 different batches as it looks like pork butts are already fully back in stock pretty much everywhere around here.
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Cabelas90 I’ve been looking for chicken high and low and can’t find any anywhere! I might do it out of pork if I want 4 different batches as it looks like pork butts are already fully back in stock pretty much everywhere around here.
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Cabelas90 I spoke with our application specialist and he says he wouldn’t add them both. I did both of them when I was making chicken sausage…maybe a side by side comparison is needed, I could always make some more chicken sausage.
Jonathon said in Is cold phosphates and sure gel the same thing?:
Cabelas90 I spoke with our application specialist and he says he wouldn’t add them both. I did both of them when I was making chicken sausage…maybe a side by side comparison is needed, I could always make some more chicken sausage.
in this recipe https://meatgistics.waltonsinc.com/topic/203/how-to-make-homemade-smoked-ham-recipe, in the ham injection both cold phosphate and sure gel are in the recipe. has that changed? should i not include the sure gel? Thanks
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winter I am going to make some changes to that to make it clear that sure gel is an optional ingredient but when I have used it in conjunction with cold phosphate I have never run into an issue. So, my recommendation would be to go with it, worked well for me!
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Made my first fresh ham for Easter following the directions in that video. At over 25lbs it turned out great. Very moist and cured through out. I think I would do differently on a ham that large would be to bone it out and net it for easier handling and smoking. Plus slicing would be easier.
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