shoprat53 powdered milk is the actual binder in suregel. Phosphate retains moisture, but it also acts as a meat preservative by raising the PH of meat. There are several binders available and they do have their places depending on what you are doing. I use suregel and carrot fiber depending on what I’m doing, but in a previous life I used some of the other binders and moisture retention products as well.
Fractured Fitness Sounds like you are well on your way to perfecting your system, if there is such a thing for jerky and sausage making. I think I have something figured out and then I read something new on this sight or get a suggestion from a friend and it’s back to the drawing board to try something new, but that is the fun of homemade product, you can always improve or modify to suit your desires!
Made 6 pounds each of chicken fajita and smoked jalapeno sausage yesterday. They turned out great I think I like the chicken better than the pork now. If you use chicken for cured sausage always use sure gel add about 20 to 25 % more seasoning than you do with pork. Also I mix mine for at least 6 to 8 minutes with hand mixer. After stuffing just smoke as you would pork except bring internal temperatures to 165.
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