Not able to get sure gel, having to use carrot fiber. Used it once before and it pulled way to much moisture from the product. Any advice for this. More water in mixing, maybe less binder. Making 25 pound batches. Any info is greatly appreciated. Thanks

]]>https://waltonsdev.nodebb.com/topic/5022/sure-gel-binder-not-available-at-this-time-using-carrot-fiber-instead-used-it-once-before-and-it-really-pulled-the-moisture-out-of-my-sausages-any-advice-for-this-stuff-as-far-as-mixing-more-water-or-using-less-binderRSS for NodeThu, 10 Sep 2026 21:13:49 GMTWed, 09 Feb 2022 15:49:56 GMT60I made my own sure gel A few years ago with A 3 parts powered milk to 1 part cold phosphate. It works great, I prefer soy protein with pork but use my homemade sure gel for chicken.

]]>https://waltonsdev.nodebb.com/post/68845https://waltonsdev.nodebb.com/post/68845Thu, 10 Feb 2022 15:43:22 GMTgoatherder I have used 1 lb of dry powered milk as a substitute for binder on 25 lb batches of summer sausage many times and it works great.

]]>https://waltonsdev.nodebb.com/post/68747https://waltonsdev.nodebb.com/post/68747Thu, 10 Feb 2022 01:30:00 GMTGrimpuppy bingo, I’ll give the dry milk and phosphate a go. Sounds like thats the ticket. Appreciate it brother

]]>https://waltonsdev.nodebb.com/post/68690https://waltonsdev.nodebb.com/post/68690Wed, 09 Feb 2022 17:30:47 GMThttps://meatgistics.waltonsinc.com/topic/4974/sure-gel-substitute-summer-sausage?_=1644423171798

]]>https://waltonsdev.nodebb.com/post/68684https://waltonsdev.nodebb.com/post/68684Wed, 09 Feb 2022 16:13:31 GMT