<![CDATA[Water ratio for Sure Gel]]>I’m new to using Sure Gel.What is the ratio to adding water to the .375lb of Sure Gel for 25lb of meat. Does this make a difference on the meat?,fat ratio?

]]>https://waltonsdev.nodebb.com/topic/1802/water-ratio-for-sure-gelRSS for NodeThu, 10 Sep 2026 19:56:27 GMTThu, 05 Dec 2019 01:57:58 GMT60<![CDATA[Reply to Water ratio for Sure Gel on Wed, 05 Aug 2020 13:58:01 GMT]]>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!

]]>https://waltonsdev.nodebb.com/post/20252https://waltonsdev.nodebb.com/post/20252Wed, 05 Aug 2020 13:58:01 GMT<![CDATA[Reply to Water ratio for Sure Gel on Tue, 04 Aug 2020 19:50:59 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/20242https://waltonsdev.nodebb.com/post/20242Tue, 04 Aug 2020 19:50:59 GMT<![CDATA[Reply to Water ratio for Sure Gel on Mon, 09 Dec 2019 21:20:11 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/9741https://waltonsdev.nodebb.com/post/9741Mon, 09 Dec 2019 21:20:11 GMT<![CDATA[Reply to Water ratio for Sure Gel on Mon, 09 Dec 2019 21:10:17 GMT]]>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!

]]>https://waltonsdev.nodebb.com/post/9739https://waltonsdev.nodebb.com/post/9739Mon, 09 Dec 2019 21:10:17 GMT<![CDATA[Reply to Water ratio for Sure Gel on Sat, 07 Dec 2019 00:19:32 GMT]]>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!

]]>https://waltonsdev.nodebb.com/post/9668https://waltonsdev.nodebb.com/post/9668Sat, 07 Dec 2019 00:19:32 GMT<![CDATA[Reply to Water ratio for Sure Gel on Fri, 06 Dec 2019 22:54:30 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/9662https://waltonsdev.nodebb.com/post/9662Fri, 06 Dec 2019 22:54:30 GMT<![CDATA[Reply to Water ratio for Sure Gel on Fri, 06 Dec 2019 22:34:18 GMT]]>craigrice fingers crossed!

]]>https://waltonsdev.nodebb.com/post/9658https://waltonsdev.nodebb.com/post/9658Fri, 06 Dec 2019 22:34:18 GMT<![CDATA[Reply to Water ratio for Sure Gel on Fri, 06 Dec 2019 22:19:17 GMT]]>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

]]>https://waltonsdev.nodebb.com/post/9655https://waltonsdev.nodebb.com/post/9655Fri, 06 Dec 2019 22:19:17 GMT<![CDATA[Reply to Water ratio for Sure Gel on Fri, 06 Dec 2019 22:13:12 GMT]]>Jonathon yes I have not only noticed this but scratched my head too, in the long run I add water till it looks right

]]>https://waltonsdev.nodebb.com/post/9654https://waltonsdev.nodebb.com/post/9654Fri, 06 Dec 2019 22:13:12 GMT<![CDATA[Reply to Water ratio for Sure Gel on Fri, 06 Dec 2019 22:02:57 GMT]]>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?

]]>https://waltonsdev.nodebb.com/post/9652https://waltonsdev.nodebb.com/post/9652Fri, 06 Dec 2019 22:02:57 GMT<![CDATA[Reply to Water ratio for Sure Gel on Fri, 06 Dec 2019 19:54:35 GMT]]>Jonathon is there any chart or easy way to figure out the average water for 1 and 5 lb batches ?

]]>https://waltonsdev.nodebb.com/post/9645https://waltonsdev.nodebb.com/post/9645Fri, 06 Dec 2019 19:54:35 GMT<![CDATA[Reply to Water ratio for Sure Gel on Fri, 06 Dec 2019 19:31:36 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/9643https://waltonsdev.nodebb.com/post/9643Fri, 06 Dec 2019 19:31:36 GMT<![CDATA[Reply to Water ratio for Sure Gel on Thu, 05 Dec 2019 22:43:37 GMT]]>Jonathon is the water ratio the same for carrot fiber? I am adding some to my smoked beef sausages I’m making this weekend.

]]>https://waltonsdev.nodebb.com/post/9631https://waltonsdev.nodebb.com/post/9631Thu, 05 Dec 2019 22:43:37 GMT<![CDATA[Reply to Water ratio for Sure Gel on Thu, 05 Dec 2019 22:21:39 GMT]]>Jonathon Thank you !

]]>https://waltonsdev.nodebb.com/post/9630https://waltonsdev.nodebb.com/post/9630Thu, 05 Dec 2019 22:21:39 GMT<![CDATA[Reply to Water ratio for Sure Gel on Thu, 05 Dec 2019 17:15:04 GMT]]>@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?

]]>https://waltonsdev.nodebb.com/post/9610https://waltonsdev.nodebb.com/post/9610Thu, 05 Dec 2019 17:15:04 GMT