GWG8541 My hat’s off to you & you ave me beat on the temps to at that. I think the coldest I ever made it was -10, with nothing above 14 for several weeks, on assignment in Michigan, I believe I was 99 or 98. However, I am on the move, in the field, so not stationary. That is like subtracting another 50 degrees for stationary factor.
Has anyone put sure gel in fresh sausage at all i was thinking one it for the next batch any thoughts
circlestaxidermy I’ve done it, it does give a juicier finished product but we recommend carrot fiber as it is less expensive and Sure Gel has milk which is an allergen in it and carrot fibd doesn’t have an allergen so it makes it a little simler for whoever is eating it. You shouldn’t experience any issues using sure gel in a fresh product though