<![CDATA[Sure gel]]>So awhile ago before all this craziness started I bought like 15 packages of sure gel since i do many batches in the processing season. After today I have one package left and still have several batches to do. So here we are, I don’t really want to do the non fat dry milk method but am being forced to. I am sure this has been discussed already but what’s the calculations and ingredients for a 25lb batch? Here is a list of ingredients in the Excalibur sure gel……
Whey protein powder(reduced lactose whey, sodium caseinate)
Sodium phosphate (33.33%)
Hydrolyzed gelatin (for flavoring)

]]>https://waltonsdev.nodebb.com/topic/5066/sure-gelRSS for NodeThu, 10 Sep 2026 23:27:49 GMTSat, 19 Feb 2022 15:23:12 GMT60<![CDATA[Reply to Sure gel on Sun, 20 Feb 2022 22:13:49 GMT]]>Thanks Jonathon

]]>https://waltonsdev.nodebb.com/post/70578https://waltonsdev.nodebb.com/post/70578Sun, 20 Feb 2022 22:13:49 GMT<![CDATA[Reply to Sure gel on Sun, 20 Feb 2022 21:24:28 GMT]]>|Super-Bind Is good but like Grimpuppy said, it is going to be more moist than normal. |Soy-Protein-Blend is going to be your best bet for Summer Sausage. Problem with Soy Protein Blen and snack sticks is that it makes it MUCH harder to stuff. With Summer Sausage, thats not a big deal but with snack sticks it can be.

]]>https://waltonsdev.nodebb.com/post/70564https://waltonsdev.nodebb.com/post/70564Sun, 20 Feb 2022 21:24:28 GMT<![CDATA[Reply to Sure gel on Sun, 20 Feb 2022 21:22:17 GMT]]>@the Riz 1 and 5 lb batches here https://meatgistics.waltonsinc.com/topic/811/additive-conversion-chart

]]>https://waltonsdev.nodebb.com/post/70563https://waltonsdev.nodebb.com/post/70563Sun, 20 Feb 2022 21:22:17 GMT<![CDATA[Reply to Sure gel on Sat, 19 Feb 2022 23:43:19 GMT]]>Eggs work extremely well, but it has been so long since I used them I can remember the sweet spot. I know the phosphate and milk powder work too, to each his own.

]]>https://waltonsdev.nodebb.com/post/70444https://waltonsdev.nodebb.com/post/70444Sat, 19 Feb 2022 23:43:19 GMT<![CDATA[Reply to Sure gel on Sat, 19 Feb 2022 22:45:02 GMT]]>Deepwoodsbutcher I never used a binder ether. I do sometimes now, sometimes I dont. When I do use one, I like soy protein blend. I get it from another site, you can buy in in packets or by the small bucket. I like it because its a fine powder not like dry milk, mixes in well, and is cheap. Biggest thing I notice is I seem to end up with a bit more final product, and like on snack sticks, the cases stay tighter, I suppose there is less shrinkage.

]]>https://waltonsdev.nodebb.com/post/70432https://waltonsdev.nodebb.com/post/70432Sat, 19 Feb 2022 22:45:02 GMT<![CDATA[Reply to Sure gel on Sat, 19 Feb 2022 19:57:53 GMT]]>How much Sure gel per 10 pounds of summer sausage?

]]>https://waltonsdev.nodebb.com/post/70415https://waltonsdev.nodebb.com/post/70415Sat, 19 Feb 2022 19:57:53 GMT<![CDATA[Reply to Sure gel on Sat, 19 Feb 2022 19:41:09 GMT]]>twilliams I did two of the same batches of sticks last weekend, one with the Sure gel I had left and the other with carrot fiber. I personally prefer the sure gel.
I remember someone posting what they used as a Sure gel substitute about a month ago because it was milk based product w/ phosphate.
I believe it was 3/4 C Nonfat Milk powder and 11.3 g cold phosphate per #5 meat block. I going to try it on a small batch of sticks tomorrow. Will let you know how it turned out.

]]>https://waltonsdev.nodebb.com/post/70412https://waltonsdev.nodebb.com/post/70412Sat, 19 Feb 2022 19:41:09 GMT<![CDATA[Reply to Sure gel on Sat, 19 Feb 2022 18:34:55 GMT]]>Deepwoodsbutcher I never used to use it either, I tried it once and never looked back. I can’t really explain it but for some reason makes it just that little bit better. I hand mix everything so that is one benefit to get a faster protein extraction. I know it does not have MSG in it but it does have the flavoring additive in the sure gel, I just don’t know how much that partakes in the final product though. Maybe it’s all in my head

]]>https://waltonsdev.nodebb.com/post/70409https://waltonsdev.nodebb.com/post/70409Sat, 19 Feb 2022 18:34:55 GMT<![CDATA[Reply to Sure gel on Sat, 19 Feb 2022 18:28:29 GMT]]>Deepwoodsbutcher said in Sure gel:

I’ve never used a binder in making summer sausage. It has always turned out well for me. I’ve done both premixed seasonings and scratch recipes. The texture is very good and the product always holds together. What is the advantage of the binder? I feel like I’m missing out on something since so many people are using some sort of binder and I didn’t learn it that way. Should I just try it for myself to compare or stick with what I’m doing?

The meatgistics guys have always said, “if what you are doing works, then stick with it. “ But if you wanted to try it just to compare, maybe it makes it a little better. Sure gel helps with protein extraction binding you mix a little better.

]]>https://waltonsdev.nodebb.com/post/70407https://waltonsdev.nodebb.com/post/70407Sat, 19 Feb 2022 18:28:29 GMT<![CDATA[Reply to Sure gel on Sat, 19 Feb 2022 18:25:43 GMT]]>Jonathan recommended super bind for a moist product and soy protein blend for a dryer product as a substitute on my summer sausage.

]]>https://waltonsdev.nodebb.com/post/70406https://waltonsdev.nodebb.com/post/70406Sat, 19 Feb 2022 18:25:43 GMT<![CDATA[Reply to Sure gel on Sat, 19 Feb 2022 17:19:43 GMT]]>I’ve never used a binder in making summer sausage. It has always turned out well for me. I’ve done both premixed seasonings and scratch recipes. The texture is very good and the product always holds together. What is the advantage of the binder? I feel like I’m missing out on something since so many people are using some sort of binder and I didn’t learn it that way. Should I just try it for myself to compare or stick with what I’m doing?

]]>https://waltonsdev.nodebb.com/post/70403https://waltonsdev.nodebb.com/post/70403Sat, 19 Feb 2022 17:19:43 GMT<![CDATA[Reply to Sure gel on Sat, 19 Feb 2022 16:26:10 GMT]]>Would Super Bind be a suitable alternative? I saw Jonathon suggest it for a substitute for sure gel in Summer Sausage.

]]>https://waltonsdev.nodebb.com/post/70398https://waltonsdev.nodebb.com/post/70398Sat, 19 Feb 2022 16:26:10 GMT