Meat Binder Comparison
Meat Hacks: Meat Binder Comparison
Learn about the differences between Carrot Fiber, Sure Gel, Soy Protein Blend with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.
What are the differences between Carrot Fiber, Sure Gel and Soy Protein Blend?
You’ve heard us talk a lot about Carrot Fiber recently and with good reason. Carrot fiber is a low cost binder that does a great job with moisture retention and binding water with protein and fats, at a very low cost. It also has the added advantage of containing no allergens! It has no extra ingredients it is simply isolated Carrot Product.
Sure Gel is another good binder and has been our most popular binder for a long time. It does a very nice job with moisture retention and can increase your final yield by about 3 % depending on how much water you mix in with it. One of the main advantages of Sure Gel is that it is the only binder that we have in stock that can be used in an injection for whole muscle meats. It does contain milk though so that might cause an issue for some people if you need an allergen free product.
Soy Protein Blend has been our low cost option for years, it is simple to use and a lot of people have become accustomed to using it. This has rather large particles in it and some people have an issue with the initial appearance, however when you mix it into your meat you won’t be able to notice the larger particle size. It does help to let the soy protein blend sit in the water for Lastly, it does contain the allergen soy.
Sure gel and Soy Protein Blend both also work by increasing the protein ratio in your meat block to increase the amount of protein available during mixing for protein extraction and meat binding.
We have a visual aid today to help you understand how each one of these works in basic moisture retention. We have enough of each additive weighed out to process just five pounds of meat and we are going to add 6.5 ounces of water to each and see what happens with them.
The soy protein blend looks a little like the oatmeal you would have for breakfast, almost soup like. Like I said before, most of that will be gone when your process your meat and you won’t see the particles in there.
The sure gel does a little bit better of a job but still we can see some water in there after thoroughly mixing the water with the sure gel.
Lastly, we have Carrot Fiber. The Carrot Fiber completely holds all the water and if you could feel it you would be able to tell it is still holding the moisture but there is no extra water visible that does not get soaked up.
Now extrapolate that to your meat processing, we are adding water to give us a moister product but also increase our final yield. By adding a binder as well, it helps retain that moisture and give the product a more pleasing texture. Each of these is going to help you produce a juicer product but once again it seems like carrot fiber does the best job of retaining moisture. We always like to try to bring you guys the best additives but when we can find something that is low cost and works as well if not better than other more expensive products, well we love that! We’d recommend you give Carrot Fiber a try on your next batch sausage, summer sausage or snack sticks, we certainly think it is worth it!
Subscribe to WaltonsTV
Make sure you subscribe to WaltonsTV and remember to tap the bell next to the subscribed button to get notified about all new videos, plus like and comment on this video, and visit waltonsinc.com and meatgistics.com to find Everything But The Meat!
Subscribe to Meatgistics
Easily subscribe to any category or topic on the Meatgistics community site by clicking the green “Subscribe” button to get an email each time a new post is made!
Make sure you subscribe to WaltonsTV and remember to tap the bell next to the subscribed button to get notified about all new videos, plus like and comment on this video, and visit waltonsinc.com and meatgistics.com to find Everything But The Meat! Thanks for watching Meatgistics. I’m Jonathon with WaltonTV and I’ll see you guys next time!
Cooked a batch of summmer in PK 100 casings are 1 7/8 by 12 cooked at 120 for one hour then 140 two hours then 180 tell internal of 152 but when I went to pull them the fat had liquefied any ideas
Tom T from Boise, ID
Oh… I ground the pork fat and the venison at the same time. 2 chunks of venison, 1 chunk of pork, back and forth…
Yes… sure cure and sure gel binder. The venison and pork fat were both still partially frozen when I ground them. First through the large course plate, then again through the small plate. (Not sure of sizes, but these are the plates i normally use for summer sausage). I probably should have put the meat back in the freezer before seasoning but i was pressed for time. I mixed by hand for 14 or 15 minutes. I also think I might have added to much water. The video said 2 quarts for wild game 2 pints for fatty pork. I put in 1 quart and about another cup. I mixed until it got tacky and then mixed some more. The meat seemed soupy to me but the video said that would be ok.
The shriveling occurred before I bumped the temp up. I was using a digital thermometer with a probe, when the temp stalled for a couple hours, I suspected the temp might be reading inaccurately so I opened the door to confirm with a dial thermometer. The digital was accurate but the sausage was already shriveling.
Another thing that bothered me was the casings… these had perforations for some reason. I e never used perforated casings before and seemed like I was losing a pot of moisture through them. Did I have the wrong casings? The other fibrous casings in the catalog said you were supposed to poke them anyway.