Summer sausage...sure gel?
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You don’t NEED to use a binder, but you probably won’t be very happy with your final product if you don’t. You’ll get more fat-out and moisture loss than you want.
Sure Gel is fantastic stuff, and it’s what I highly recommend. However, if you really can’t wait, you can get by with powdered non-fat milk from the grocery store (up to 10% (by weight) of the weight of your meat block) or, if you can get it, soy protein concentrate (3-5%, by weight, of the weight of your meat block).
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Bubba i make quite a bit of summer sausage and ive used binders and not use binders and i can honestly say you do not need a binder, just make sure everything is well mixed and go through a low and slow cook cycle and it will turn out great. I add 16.7 oz of water per 10lbs and use a mechanical mixer for about 8 mins and they turn out great! You will be fine without it.
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Randyman-no silly questions. But no not the same. For fruit, we use Sure Jell. For meat, use Sure Gel. Do your Google search and include the words “for meat” or “for summer sausage”, and it will take you to the right one instead of defaulting to the Sure Jell for fruit.
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Randyman-no silly questions. But no not the same. For fruit, we use Sure Jell. For meat, use Sure Gel. Do your Google search and include the words “for meat” or “for summer sausage”, and it will take you to the right one instead of defaulting to the Sure Jell for fruit.
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May be a silly question but-is the sure gel the same stuff we use for making jams and jellies? R!
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I avoid milk and wheat based binders because of intolerance and staleness issues. My current favorite binder is 50/50 rice flour and corn flour (not meal or starch) for a good bind and long-term stability. Since both ingredients are relatively cheap and available at the local bulk food store–bonus!
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Thanks to everyone who helped answer Bubbas question
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