Water ratio for Sure Gel
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@astatler The product you are trying to make will really determine how much water you use, though protein source does come into play a little. For cured sausage (which I am assuming you are making since you are using sure gel) stick with the 2 lb/2pints of water per 25 lb regar4dless of the binder you use. Now, if you are adding it specifically to increase your final yeild you can add up to another 1/2 lb in water without any noticeable effects on the texture.
If you are making a really low fat sausage from something like chicken breast then I would recommend that you use a combination of sure gel (or carrot fiber) and Cold Phosphate and then use 3 lb of water to a 25 lb btach.
Hope that answered your question?
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@astatler The product you are trying to make will really determine how much water you use, though protein source does come into play a little. For cured sausage (which I am assuming you are making since you are using sure gel) stick with the 2 lb/2pints of water per 25 lb regar4dless of the binder you use. Now, if you are adding it specifically to increase your final yeild you can add up to another 1/2 lb in water without any noticeable effects on the texture.
If you are making a really low fat sausage from something like chicken breast then I would recommend that you use a combination of sure gel (or carrot fiber) and Cold Phosphate and then use 3 lb of water to a 25 lb btach.
Hope that answered your question?
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KansasDad Technically the carrot fiber can hold up to 26 times its weight in water but I would limit water at 3 lb per 25 lb batch. Technically the carrot fiber alone could hold 6.5 lb of water but I don’t see a reason to go that far, it would affect taste and consistency.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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KansasDad Technically the carrot fiber can hold up to 26 times its weight in water but I would limit water at 3 lb per 25 lb batch. Technically the carrot fiber alone could hold 6.5 lb of water but I don’t see a reason to go that far, it would affect taste and consistency.
Jonathon is there any chart or easy way to figure out the average water for 1 and 5 lb batches ?
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craigrice Not at this time…I’ve seen numerous posts that are in some way about the conversion chart in the last few days so it might be time for Austin and I to rethink this a little. Maybe splitting the “seasonings” category into sub categories like Summer Sausage, Snack Stick, Bratwurst, Breakfast Sausage, etc., would be a way to provide more information while still keeping things somewhat simple?
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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craigrice Not at this time…I’ve seen numerous posts that are in some way about the conversion chart in the last few days so it might be time for Austin and I to rethink this a little. Maybe splitting the “seasonings” category into sub categories like Summer Sausage, Snack Stick, Bratwurst, Breakfast Sausage, etc., would be a way to provide more information while still keeping things somewhat simple?
Jonathon yes I have not only noticed this but scratched my head too, in the long run I add water till it looks right
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craigrice Not at this time…I’ve seen numerous posts that are in some way about the conversion chart in the last few days so it might be time for Austin and I to rethink this a little. Maybe splitting the “seasonings” category into sub categories like Summer Sausage, Snack Stick, Bratwurst, Breakfast Sausage, etc., would be a way to provide more information while still keeping things somewhat simple?
Jonathon and on another note I am deep-frying wings for supper using " captains bay" did not tell the wife she will give the vote on witch is best lol
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craigrice fingers crossed!
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craigrice Not at this time…I’ve seen numerous posts that are in some way about the conversion chart in the last few days so it might be time for Austin and I to rethink this a little. Maybe splitting the “seasonings” category into sub categories like Summer Sausage, Snack Stick, Bratwurst, Breakfast Sausage, etc., would be a way to provide more information while still keeping things somewhat simple?
Jonathon Would it be possible to come up with a ‘calculator’ based on which product you are using whether it be sausage, snack stick jerky, etc.? Pick the product from a drop down and enter the weight…voilà? They are essential for beer brewing IMO.
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Joe Hell This is an excel spreadsheet waiting to happen…I did my own excel sheet before Austin and Jonathon did the conversion chart for batches less than 25#. Pretty simple, I just don’t know if I know all the details for each product to make one…But I would!
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Joe Hell It sounds like the type of thing I would think is impossible but Austin would find a way to do without too much problem. It is going to go on my board of things to bring up with him and see if we can do it!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Joe Hell It sounds like the type of thing I would think is impossible but Austin would find a way to do without too much problem. It is going to go on my board of things to bring up with him and see if we can do it!
Jonathon on the wings ! my wife loved the wings with the captians bay I asked her if she could tell the difference on the seasoning she said no but they were good so the jury is still out or its my “good” cooking lol.
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Joe Hell It sounds like the type of thing I would think is impossible but Austin would find a way to do without too much problem. It is going to go on my board of things to bring up with him and see if we can do it!
Jonathon did anything get put together with this. I just spent like 45 minutes trying to figure out how much water to add to 5 lbs of chicken brats and if i should use the cold phosphate and sure gel that I have already.
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scott farm Yeah, we’ve brought in some help but all that has done has freed me up for new things. We normally would have a ton of down time in the summer but this year that just isn’t happening. That spread sheet and the Trouble Shooting Document for all types of sausage are 2 things I am trying to find time to work on though!
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