Carrot fiber
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Hello all, new to this site but looks informative. I just ordered some carrot fiber for a batch of venison salami I am going to make. This is my third year of making this for our hunting group and each year my recipe gets better as I tweak it.
So the fiber, what is the best way to introduce it into the meat? I usually take all of my seasoning and cure and mix it in the water that the recipe requires. Should I also put the carrot fiber in the water or mix it in with the meat then pour the water and seasoning on it? I watched the video Walton’s made about it and the fiber gets very thick so I didn’t know if it would matter how I introduced it
nemo Welcome to the sight, you will find a very friendly and helpful group here.
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Personally, I don’t use carrot fiber in cured sausages. I will use sure gel instead. However, I do use it in any fresh sausage I make, and I just add it with the seasonings.
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Personally, I don’t use carrot fiber in cured sausages. I will use sure gel instead. However, I do use it in any fresh sausage I make, and I just add it with the seasonings.
Midwest_kc I really didn’t see a difference in moisture and texture when I used carrot fiber. Little of a disappointment considering I love using sure gel for my smoked products
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Midwest_kc I really didn’t see a difference in moisture and texture when I used carrot fiber. Little of a disappointment considering I love using sure gel for my smoked products
twilliams honestly, I have never done it without so I do t have any comparison. I figure it’s a cheap additive so if it doesn’t help much I’m not out anything, but if I screw up my fat content, etc, potentially I can give myself room for error with it.
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twilliams honestly, I have never done it without so I do t have any comparison. I figure it’s a cheap additive so if it doesn’t help much I’m not out anything, but if I screw up my fat content, etc, potentially I can give myself room for error with it.
Midwest_kc that sounds like a good plan
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I thought someone said use carrot fiber for domestic meats and sure gel for venison…Jonathon
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welcome to the group
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I thought someone said use carrot fiber for domestic meats and sure gel for venison…Jonathon
smokinbubba no, sure gel for smoked sausage and carrot fiber for fresh sausage
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Hello all, new to this site but looks informative. I just ordered some carrot fiber for a batch of venison salami I am going to make. This is my third year of making this for our hunting group and each year my recipe gets better as I tweak it.
So the fiber, what is the best way to introduce it into the meat? I usually take all of my seasoning and cure and mix it in the water that the recipe requires. Should I also put the carrot fiber in the water or mix it in with the meat then pour the water and seasoning on it? I watched the video Walton’s made about it and the fiber gets very thick so I didn’t know if it would matter how I introduced it
nemo Oh and while you are at it be sure to sign up to be a member of team ORANGE.
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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
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