<![CDATA[Walton’s Hot Links]]>Who has added sure gel when making Walton’s Hot Links?
Good idea or better with out?
Comments greatly appreciated thanks

]]>https://waltonsdev.nodebb.com/topic/4380/walton-s-hot-linksRSS for NodeThu, 10 Sep 2026 23:42:20 GMTSun, 10 Oct 2021 18:44:03 GMT60<![CDATA[Reply to Walton’s Hot Links on Tue, 12 Oct 2021 12:17:51 GMT]]>Dr_Pain As others have said, they are different products. We have done some testing with gelatin-based things and it doesn’t seem to work out well.

]]>https://waltonsdev.nodebb.com/post/50729https://waltonsdev.nodebb.com/post/50729Tue, 12 Oct 2021 12:17:51 GMT<![CDATA[Reply to Walton’s Hot Links on Tue, 12 Oct 2021 02:31:02 GMT]]>Dr_Pain Sure-jell is fruit based, Sure Gel is basically milk based

]]>https://waltonsdev.nodebb.com/post/50725https://waltonsdev.nodebb.com/post/50725Tue, 12 Oct 2021 02:31:02 GMT<![CDATA[Reply to Walton’s Hot Links on Tue, 12 Oct 2021 13:22:44 GMT]]>Dr_Pain the sure jell for making jams, jellies, ECT… Is not the same. Sure gel for sausage making will help with protein extraction.

]]>https://waltonsdev.nodebb.com/post/50703https://waltonsdev.nodebb.com/post/50703Tue, 12 Oct 2021 13:22:44 GMT<![CDATA[Reply to Walton’s Hot Links on Tue, 12 Oct 2021 00:30:37 GMT]]>Thanks to all for your replies I really appreciate it. Love the Walton hot link seasoning. Just started using sure gel in beef sticks. Liked the results in the sticks. Going to try in hot links based on the replies. Thanks again.

]]>https://waltonsdev.nodebb.com/post/50702https://waltonsdev.nodebb.com/post/50702Tue, 12 Oct 2021 00:30:37 GMT<![CDATA[Reply to Walton’s Hot Links on Mon, 11 Oct 2021 23:28:34 GMT]]>With the current cost of beef & pork like Jonathon said it gives me that extra dose of confidence.

]]>https://waltonsdev.nodebb.com/post/50695https://waltonsdev.nodebb.com/post/50695Mon, 11 Oct 2021 23:28:34 GMT<![CDATA[Reply to Walton’s Hot Links on Mon, 11 Oct 2021 21:50:06 GMT]]>Jonathon is the sure gel sold by Walton the same as the sure gel you can find in the canning section at the grocery store???

]]>https://waltonsdev.nodebb.com/post/50681https://waltonsdev.nodebb.com/post/50681Mon, 11 Oct 2021 21:50:06 GMT<![CDATA[Reply to Walton’s Hot Links on Mon, 11 Oct 2021 20:14:02 GMT]]>Jonathon said in Walton’s Hot Links:

Jesser I use sure gel almost any time I am making any cured product now. Now, I don’t have to pay the $6 but when averaged out over 25 lb and when you factor in the whopping 3-5% (italics for a reason PapaSop ) it isn’t that much. It just gives that extra layer of confidence that the product isn’t going to fat out during the smoking process.

👍😄 As you said. Sure Gel in every cured product. Cost doesn’t matter.

]]>https://waltonsdev.nodebb.com/post/50658https://waltonsdev.nodebb.com/post/50658Mon, 11 Oct 2021 20:14:02 GMT<![CDATA[Reply to Walton’s Hot Links on Mon, 11 Oct 2021 19:44:50 GMT]]>Jesser I use sure gel almost any time I am making any cured product now. Now, I don’t have to pay the $6 but when averaged out over 25 lb and when you factor in the whopping 3-5% (italics for a reason PapaSop ) it isn’t that much. It just gives that extra layer of confidence that the product isn’t going to fat out during the smoking process.

]]>https://waltonsdev.nodebb.com/post/50639https://waltonsdev.nodebb.com/post/50639Mon, 11 Oct 2021 19:44:50 GMT<![CDATA[Reply to Walton’s Hot Links on Sun, 10 Oct 2021 19:09:02 GMT]]>I have done it both ways. I prefer the sure gel on small batch that I mix by hand. It is easier to get good protein extraction. I don’t use it on bigger batch that I use my mixer. I don’t notice a difference on overall product quality.

]]>https://waltonsdev.nodebb.com/post/50519https://waltonsdev.nodebb.com/post/50519Sun, 10 Oct 2021 19:09:02 GMT