When making summer sausage is sure gel required?

]]>https://waltonsdev.nodebb.com/topic/4527/sure-gelRSS for NodeThu, 10 Sep 2026 21:56:49 GMTSat, 06 Nov 2021 14:42:21 GMT60doug benton 0 there are other binders that will work, but sure gel really does and outstanding job on my summer sausage every time.

]]>https://waltonsdev.nodebb.com/post/55321https://waltonsdev.nodebb.com/post/55321Sun, 07 Nov 2021 02:04:56 GMTI think the consensus is that you don’t need it but…… Your sausage will have better bond and be more moist etc…

]]>https://waltonsdev.nodebb.com/post/55308https://waltonsdev.nodebb.com/post/55308Sat, 06 Nov 2021 23:01:05 GMTdoug benton 0 nope. But it sure helps bind things together. Makes a better product in my opinion.

]]>https://waltonsdev.nodebb.com/post/55307https://waltonsdev.nodebb.com/post/55307Sat, 06 Nov 2021 22:51:53 GMTdoug benton 0 a binder is always nice and sur gel has a milk base so it is very smooth

]]>https://waltonsdev.nodebb.com/post/55304https://waltonsdev.nodebb.com/post/55304Sat, 06 Nov 2021 22:15:31 GMTdoug benton 0 I like to use two quarts, recommended is no less than 1 1/2 quarts and no more than 2 quarts

]]>https://waltonsdev.nodebb.com/post/55293https://waltonsdev.nodebb.com/post/55293Sat, 06 Nov 2021 17:13:59 GMTThis is my second time making it and a year has passed since I made it. During the mixing process I think you add water do you know how much for a 25 lb batch?

]]>https://waltonsdev.nodebb.com/post/55287https://waltonsdev.nodebb.com/post/55287Sat, 06 Nov 2021 15:20:13 GMTdoug benton 0 not required but I prefer to use it, I mix by hand and just makes it easier to achieve protein extraction and in my opinion a better finished product

]]>https://waltonsdev.nodebb.com/post/55284https://waltonsdev.nodebb.com/post/55284Sat, 06 Nov 2021 14:56:29 GMT