Boone1 Yeah, puncturing the casing isn’t that big of a deal. You can stick it in the end which may or may not be open depending on the type of casing but in general, it won’t matter
Do you need to use sure gel in summer sausage?
It’s not required. But, we do typically recommend adding some sort of binder, either Sure Gel, Soy Protein Blend, or Carrot Fiber, and we always use a binder when making summer sausage ourselves.
If you don’t want to use a binder, or don’t have any and want to make sausage without one, just make sure you mix really well and get a lot of protein extraction (where the meat is really sticky). As long as you have enough protein extraction, the meat will still bind together fine and you can still produce an excellent product.
Thanks I have sure gel just didn’t know if it would hurt to use it.