<![CDATA[Sure Gel/Water for 5lbs of Venison Hamburger 80/20]]>Looking at making snack sticks out of ground venison and have not added sure gel and water before. Any recommendation on a ratio of water and sure gel for 5lbs of ground venison?

]]>https://waltonsdev.nodebb.com/topic/2305/sure-gel-water-for-5lbs-of-venison-hamburger-80-20RSS for NodeFri, 11 Sep 2026 01:50:54 GMTTue, 28 Apr 2020 20:58:05 GMT60<![CDATA[Reply to Sure Gel/Water for 5lbs of Venison Hamburger 80/20 on Tue, 28 Apr 2020 21:34:02 GMT]]>mwradke Are you adding pork fat to get to 20% pork fat or are you doing it with just the venison? If you are doing just the venison then I would add 9 oz of water. If you are adding pork fat then 6.4 oz (both of those are because you are using sure gel)

For 5 lb batches the sure gel is 3 tbspn & 1 tspn (1.2 oz/33.9 g) Go by weight if you can because that will be more accurate.

We broke down all additives, seasonings and cures in 1 and 5 lb batches here https://meatgistics.waltonsinc.com/category/23/seasonings The newer seasonings have been done and will be updated in the next few days but almost everything should be on there!

Good luck!

]]>https://waltonsdev.nodebb.com/post/16833https://waltonsdev.nodebb.com/post/16833Tue, 28 Apr 2020 21:34:02 GMT