Is cold phosphates and sure gel the same thing?
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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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