<![CDATA[Summer sausage...sure gel?]]>Wondering if I have to use sure gel or any type of binder in my summer sausage…reason I’m asking is I’m ready to go, but found out I don’t have a binder… First time making summer…

]]>https://waltonsdev.nodebb.com/topic/3178/summer-sausage-sure-gelRSS for NodeThu, 10 Sep 2026 23:31:58 GMTThu, 31 Dec 2020 15:46:36 GMT60<![CDATA[Reply to Summer sausage...sure gel? on Fri, 08 Jan 2021 20:19:00 GMT]]>Thanks to everyone who helped answer Bubbas question

]]>https://waltonsdev.nodebb.com/post/28093https://waltonsdev.nodebb.com/post/28093Fri, 08 Jan 2021 20:19:00 GMT<![CDATA[Reply to Summer sausage...sure gel? on Fri, 01 Jan 2021 03:48:05 GMT]]>Ooops! Harkness- not Hardness. I hate spell correct!

]]>https://waltonsdev.nodebb.com/post/27616https://waltonsdev.nodebb.com/post/27616Fri, 01 Jan 2021 03:48:05 GMT<![CDATA[Reply to Summer sausage...sure gel? on Fri, 01 Jan 2021 03:46:01 GMT]]>Hardness thanks for that info. I was wondering what, if anything I could substitute for milk based Sure Gel since I am lactose intolerant. This sounds perfect!

]]>https://waltonsdev.nodebb.com/post/27615https://waltonsdev.nodebb.com/post/27615Fri, 01 Jan 2021 03:46:01 GMT<![CDATA[Reply to Summer sausage...sure gel? on Fri, 01 Jan 2021 01:03:29 GMT]]>I avoid milk and wheat based binders because of intolerance and staleness issues. My current favorite binder is 50/50 rice flour and corn flour (not meal or starch) for a good bind and long-term stability. Since both ingredients are relatively cheap and available at the local bulk food store–bonus!

]]>https://waltonsdev.nodebb.com/post/27609https://waltonsdev.nodebb.com/post/27609Fri, 01 Jan 2021 01:03:29 GMT<![CDATA[Reply to Summer sausage...sure gel? on Fri, 01 Jan 2021 00:58:31 GMT]]>Randyman Nope. SureJell vs Sure Gel. Jam vs Sausage.

]]>https://waltonsdev.nodebb.com/post/27608https://waltonsdev.nodebb.com/post/27608Fri, 01 Jan 2021 00:58:31 GMT<![CDATA[Reply to Summer sausage...sure gel? on Fri, 01 Jan 2021 00:24:17 GMT]]>Hehe. Easy mistake Randyman. I probably only noticed because I am a retired architectural specification writer and proof reader! It’s all in the details!

]]>https://waltonsdev.nodebb.com/post/27607https://waltonsdev.nodebb.com/post/27607Fri, 01 Jan 2021 00:24:17 GMT<![CDATA[Reply to Summer sausage...sure gel? on Thu, 31 Dec 2020 23:53:22 GMT]]>Benb1950 Well, I just slapped myself for not noticing the difference in spelling. Thanks for clearing that up for me. R!

]]>https://waltonsdev.nodebb.com/post/27605https://waltonsdev.nodebb.com/post/27605Thu, 31 Dec 2020 23:53:22 GMT<![CDATA[Reply to Summer sausage...sure gel? on Thu, 31 Dec 2020 23:44:57 GMT]]>Randyman-no silly questions. But no not the same. For fruit, we use Sure Jell. For meat, use Sure Gel. Do your Google search and include the words “for meat” or “for summer sausage”, and it will take you to the right one instead of defaulting to the Sure Jell for fruit.

]]>https://waltonsdev.nodebb.com/post/27604https://waltonsdev.nodebb.com/post/27604Thu, 31 Dec 2020 23:44:57 GMT<![CDATA[Reply to Summer sausage...sure gel? on Thu, 31 Dec 2020 23:29:30 GMT]]>May be a silly question but-is the sure gel the same stuff we use for making jams and jellies? R!

]]>https://waltonsdev.nodebb.com/post/27603https://waltonsdev.nodebb.com/post/27603Thu, 31 Dec 2020 23:29:30 GMT<![CDATA[Reply to Summer sausage...sure gel? on Thu, 31 Dec 2020 23:20:20 GMT]]>Bubba i make quite a bit of summer sausage and ive used binders and not use binders and i can honestly say you do not need a binder, just make sure everything is well mixed and go through a low and slow cook cycle and it will turn out great. I add 16.7 oz of water per 10lbs and use a mechanical mixer for about 8 mins and they turn out great! You will be fine without it.

]]>https://waltonsdev.nodebb.com/post/27602https://waltonsdev.nodebb.com/post/27602Thu, 31 Dec 2020 23:20:20 GMT<![CDATA[Reply to Summer sausage...sure gel? on Thu, 31 Dec 2020 18:45:21 GMT]]>Appreciate all the info! Think I’ll have to wait and order some sure gel. Hate to go through all the work and not have it turn out good. Thanks again!

]]>https://waltonsdev.nodebb.com/post/27595https://waltonsdev.nodebb.com/post/27595Thu, 31 Dec 2020 18:45:21 GMT<![CDATA[Reply to Summer sausage...sure gel? on Thu, 31 Dec 2020 16:47:04 GMT]]>You don’t NEED to use a binder, but you probably won’t be very happy with your final product if you don’t. You’ll get more fat-out and moisture loss than you want.

Sure Gel is fantastic stuff, and it’s what I highly recommend. However, if you really can’t wait, you can get by with powdered non-fat milk from the grocery store (up to 10% (by weight) of the weight of your meat block) or, if you can get it, soy protein concentrate (3-5%, by weight, of the weight of your meat block).

]]>https://waltonsdev.nodebb.com/post/27589https://waltonsdev.nodebb.com/post/27589Thu, 31 Dec 2020 16:47:04 GMT<![CDATA[Reply to Summer sausage...sure gel? on Thu, 31 Dec 2020 16:00:27 GMT]]>Yes, look up how to make …in learning center

]]>https://waltonsdev.nodebb.com/post/27587https://waltonsdev.nodebb.com/post/27587Thu, 31 Dec 2020 16:00:27 GMT