<![CDATA[Summer sausage]]>Do you need to use sure gel in summer sausage?

]]>https://waltonsdev.nodebb.com/topic/463/summer-sausageRSS for NodeFri, 11 Sep 2026 14:59:24 GMTTue, 26 Dec 2017 21:08:49 GMT60<![CDATA[Reply to Summer sausage on Tue, 26 Dec 2017 21:16:48 GMT]]>Thanks I have sure gel just didn’t know if it would hurt to use it.

]]>https://waltonsdev.nodebb.com/post/1146https://waltonsdev.nodebb.com/post/1146Tue, 26 Dec 2017 21:16:48 GMT<![CDATA[Reply to Summer sausage on Tue, 26 Dec 2017 21:14:42 GMT]]>noodler4
It’s not required. But, we do typically recommend adding some sort of binder, either Sure Gel, Soy Protein Blend, or Carrot Fiber, and we always use a binder when making summer sausage ourselves.

If you don’t want to use a binder, or don’t have any and want to make sausage without one, just make sure you mix really well and get a lot of protein extraction (where the meat is really sticky). As long as you have enough protein extraction, the meat will still bind together fine and you can still produce an excellent product.

]]>https://waltonsdev.nodebb.com/post/1145https://waltonsdev.nodebb.com/post/1145Tue, 26 Dec 2017 21:14:42 GMT