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!
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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!
I have the a Himalayan Salt Slab, but really didn’t know how to prep before cooking or clean it, so I have only used it once.
Thanks for the education on how to use my salt block, great video.
I picked up brisket at the Kroger Chain grocery already for $1.99 a lb. on sale. Walmart has some very nice full brisket with the round for $3.94 a lb. I have checked several butcher shops and they normally stock packer 6 full briskets with the round on it to a box @ $4.99 to $5.99 per pound or most butcher shops would sell you a individual brisket. You did not have to buy a whole case.
It’s a vinegar, oil, and spice marinade, very popular in upstate NY. Usually chicken cubed in 1"ish pieces and marinaded for a few days, grilled on kabob skewers, and served on a sausage roll. We do halves of game birds, marinade in 2gallon zip locks then indirect grill. Keep some of the marinade to baste with since wild birds are very lean.
Meat Hacks: Cooking on a Himalayan Salt Slab
Learn about cooking steak on a Himalayan Salt Slab with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.Meat Hacks
Cooking on a Himalayan Salt Slab
Salt is a key ingredient in almost any meat recipe. It improves the general flavor of almost any meat and has many other benefits as well. What happens when instead of putting salt on your steak you put steak on your salt? Himalayan Salt Blocks Like this one from Cameron’s have been increasing in popularity as a cooking and grilling surface. The Camerons Himalayan Salt slab is 8" x 8" and is 1.5 inches thick.
It appears to offer a few advantages over traditional methods like cooking on grill grates or cast iron. Since it is a solid slab of natural Himalayan salt it will season your meat as you cook it, so you don’t need to add any rubs or seasonings to your steak, if you don’t want to. This can help cut down on your sodium intake as even though you are cooking on a salt slab and will get some salt into your food the transfer will be less than a fully seasoned steak. Himalayan Salt also has a stronger flavor than regular salt so you don’t need as much to get the same flavor. Aside from the flavor Himalayan salt also contains micro nutrients that are not present in regular table salt.
These Salt Slabs are very good at heat retention, once you get them up to heat they will maintain a nice even heat and are suitable for cooking at extreme temperatures. These Himalayan Salt Slabs have a melting point of over 1,400 degrees so they can be used for almost any application. The surface is not very porous and the salt helps dry out and kill bacteria so it is a very hygenic cooking surface.
To get this ready to cook on we need to heat it in stages. Camerons recommends to preheat this slowly, so we will do 15 minutes on low, 15 on medium and 15 on high. This will work well because I like to give my steaks 45 minutes to come to room temperature before cooking them.
We are cooking a ribeye today, so we want to get this salt block up to around 500°, we are going to check that with the Laser Infrared Thermometer but if you want to know when you Slab is properly pre heated you can sprinkle some water on it and it should immediately sizzle. I am going to cook the steak for 3-4 minutes a side, as I want to get this steak to around 130°. When using a Himalayan Salt Slab it is recommended that you use a metal spatula or tongs, no plastic.
You could also cook vegetables or seafood directly on this but steak was the first thing I wanted to try.
So we have a Medium Rare Ribeye with a beautiful crust on it, that is partly because the salt from the block helped draw out the moisture from the outside of the meat and it crisped up beautifully.
To clean this you will need to let it cool first, so turn off your grill and leave it in there for about an hour or until it is cool to the touch. Then wipe it down with a moist towel or sponge until all the food particles are gone. Do not use soap on this or place it directly under running water or soak it.
All in all the Camerons Himalayan Salt Grilling Slab is a great tool to use in your kitchen or grill for when you want to try something different or impress your dinner guests. It cooked a very tasty steak and was a lot easier to use than I initially thought it would be. As a bonus it can be used as a serving dish and it looks great when left out on a counter or on a shelf.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!Shop waltonsinc.com for Himalayan Salt Slab Shop waltonsinc.com for Himalayan Salt Slab Holder and Brush Subscribe to WaltonsTV on YouTube Broil King Signet 320 Broil King Baron 420
I often thought about both, grinding and making my own burgers from brisket and sou vide, now for sure I going for it and with the brisket burgers I will add the bone morrow, man that has to be so good!
Hi I’m looking for a meat department manager with experience at a chain retail supermarket near NYC area. I work for my family’s butcher shop with multiple locations. I’m looking to change up our operations and potentially even pay consulting fees too.