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- Sure Gel for a binder - BRADLEY SMOKER
The Sure Gel doz759 is referring to is a meat binder Do a search for "Sure Gel Meat Binder" I
- nfdm verses soy protein or sure gel - Smoking Meat Forums
The Walton's website states Sure Gel is a milk based product that includes phosphates Sounds like a combination of NFDM and phosphate binders I've never used that product, but I do use phosphate binders such as AmesPhos and Butcher Packer special binder #414 all the time
- Binder Question | Smoking Meat Forums - The Best Smoking Meat Forum On . . .
Soy protein powders are added at around 2% as the larger amounts will affect the taste and flavor of the product They bind water extremely well and cover fat particles with fine emulsion This prevents fats from lumping together Their ability to produce gel contributes to the increased firmness of the product
- Does this stuff go bad? - forum. bradleysmoker. com
That is formed when the ground meat, salts and other ingredients are mixed until the meat becomes very sticky When I do add a binder to the sausage I will generally use one of the following; soy protein concentrate, powdered milk, or fermento (buttermilk that give the sausage a "tang" without using encapsulated citric acid) Though this is the
- carrot fiber | Smoking Meat Forums - The Best Smoking Meat Forum On Earth!
A great meat binder and substitute for other traditional meat binders such as Sure Gel or Soy Protein blend because it is a natural product which is GMO-Free and non-allergenic A simple yet effective binder that is made from dried carrot fiber and extracted into a white free-flowing powder, that imparts no taste to meat products
- Hot Dog concerns | Smoking Meat Forums - The Best Smoking Meat Forum On . . .
7 33 kg of meat and fat 440g of seasoning 18g cure #1 110g sure gel binder 37g of sodium erythobate 2 5c of ice water 26mm cellulose casing I followed a recipe from Walton’s Meat Cooked at 167 for 20 minutes and then ice bath
- Sausage binderQuestions - Smoking Meat Forums
My meat to fat ration is 80% meat to 20% fat For wild game sausage I do not run my smoker higher then about 170-180F (which isn't until later in the smoke) and since I have done wild game I take the internal temp (IT) to 165F so the meat is safe I eat feral hogs I shoot so I gotta take it to 165F for sure
- Calling all sausage makers. . . Sausage binders. Why . . . - Smoking Meat Forums
A binder does what the word says It binds the fat to the meat, thus keeping the sausage nice and juicy Just like making any sausage, when using a binder, the correct amount of water [or beer] should be used After all the spices, cure [if used], binder and water have been mixed well, the end result should be a sticky mix ready for stuffing
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