<![CDATA[Which Meat Binder and Cure Accelerator??]]>Hello Everyone,

I going to make a batch of Bleu Cheese and Apple Summer Sausage tomorrow. Which meat binder would you use - Carrot Fiber or Sure Gel or none and why? … also, I plan to go to the smoker after stuffing, so which cure accelerator would you use? Thank you in advance for your reply!

]]>https://waltonsdev.nodebb.com/topic/3898/which-meat-binder-and-cure-acceleratorRSS for NodeFri, 11 Sep 2026 00:42:33 GMTSun, 23 May 2021 03:55:08 GMT60<![CDATA[Reply to Which Meat Binder and Cure Accelerator?? on Sun, 23 May 2021 17:10:09 GMT]]>Awesome Thank you YooperDog and twilliams. I’ve always used carrot fiber in the past with good results. I’m going to try Sure Gel on your recommendation for this batch. I like the comment about cook time and it taking longer with carrot fiber. That’s one thing I did notice. I’ll use the ECA as well.

]]>https://waltonsdev.nodebb.com/post/38270https://waltonsdev.nodebb.com/post/38270Sun, 23 May 2021 17:10:09 GMT<![CDATA[Reply to Which Meat Binder and Cure Accelerator?? on Sun, 23 May 2021 13:58:31 GMT]]>PokeChop I also suggest exactly what YooperDog said

]]>https://waltonsdev.nodebb.com/post/38264https://waltonsdev.nodebb.com/post/38264Sun, 23 May 2021 13:58:31 GMT<![CDATA[Reply to Which Meat Binder and Cure Accelerator?? on Sun, 23 May 2021 12:25:12 GMT]]>PokeChop if you don’t want the tang of ECA I would go with Smoked Meat Stabilizer, just a little tang or Sodium Ethorbate, but you need a very accurate scale to measure because the amount needed is so small. For a binder since you are make a smoked cured sausage I would use Sure Gel. You will get a better protein extraction and Carrot Fiber holds more water which could extend your cooking process and give you a wetter product. You could go w/o either binders or accelerators and go old school.

]]>https://waltonsdev.nodebb.com/post/38259https://waltonsdev.nodebb.com/post/38259Sun, 23 May 2021 12:25:12 GMT