Sure Gel ?



  • I typically grind, mix, stuff and put my sausage in the refrigerator over night. Remove the next morning and smoke. I like doing this so the seasonings have time to blend together. If I decide to add sure gel can I add this when I’m mixing and stuff these into casings and refrigerate over night?


  • Walton's Employee

    @ringmuskie9 Adding sure gel does not change your process, so you are fine holding it overnight and smoking the next day as long as you are not using a cure accelerator like Encapsulated Citric Acid or Smoked Meat Stabilizer. If you do us a cure accelerator then need you would need to go straight to the smoker.



  • @jonathon

    Thank you



  • Hi Jon- I made a batch of snack sticks this weekend & used encapsulated citric acid. I couldnt fit the whole batch in the smoker and part of the batch had to sit several hours before cooking. I was wondering what the effects would be on the sticks if they are delayed too long before smoking if a cure accelerator is used.

    Thanks


  • Walton's Employee

    @iveryan The biggest issue you are going to run into is that you might end up with a dry and crumbly around the edges product from the pH being off. If it was only out for a few hours your product should still be okay to eat just might have some texture/appearance issues. ’

    If you do have some dry crumbly edges could you post pictures of it so other people could see what it looks like?



  • @jonathon I already had them vac-packed & in the freezer by the time I posted this question. I did label the sticks that were delayed, so I will check them out closely when I pull them out to eat. It may be a couple of months though. Thanks for your help.


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  • @TinCupTom I agree with both @bobing195-7 and @ed-jordan in regards to the H Summer, great tasting Summer Sausage without being too strong or having any real heat.

    Just so you know, in case you were looking for it and couldn’t find it, the ingredients are listed on the products web page. Just scroll down and click the “Additional Info” tab and it will show up.

    The W Summer (4550300082) might be the most mild of all the ones you listed. That doesn’t make it bad at all just a very mild flavor

    Summer 107 (4550300032) Similar to H, contains mustard seed but I don’t think it is whole.

    Summer Sausage Seasoning (4550300012) Very similar to the 107 in flavor, has whole mustard seed.

    H - Summer (G4550300070) is our best selling Summer Sausage Seasoning, contains whole mustard seed. If you are looking for a peppery seasoning this is the best one to use for a base and add some black pepper. This would be the basic summer seasoning favored by most employees and customer.

    Another option, if you are making 100 lb batches or don’t mind breaking down the seasoning into smaller batches, would be the Ton’s Summer Seasoning (4550806642) It has a very good flavor and is pretty peppery if I remember correctly, I pepper is listed higher in the ingredients list than any of the others… Of all of the basic Summer Sausage seasonings (excluding ones like Jalapeno and Habanero BBQ) this is the second best scoring one amongst employees.

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  • E

    @tincuptom i can only speak to the H summer sausage seasoning, but it has a lot better taste than the backwoods. Not a lot of pepper (you could add more I am sure) but it is a good solid flavor profile. I did not use the ECA for the tang, but plan on doing it this week in a batch. You can’t go wrong with the H seasoning!

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  • B

    I have been in search for a summer sausage seasoning with black pepper but couldn’t find one. I’m new at this so the H Summer Sausage is the only one I have used so I can’t give you any comparisons with the other 3, but you mentioned black pepper so thought I would share my first experience.
    So I used Waltons H Summer Sausage and mixed in about a quarter cup of fine black pepper. I liked the results and several others did as well. It had a light pepper taste and I probably will add a little more in the next batch for a slightly stronger flavor. I used 25 lbs of venison and 4lbs of beef fat to keep it on the leaner side. Good luck, Bob

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  • S

    thanks. As it turned out I did use a pork butt, cost only $1.48/# on sale and pork fat appears to be running about 50 cents more. Pure fat is a lot harder to come by, guessing because there is just less of it – supply and demand. One recipe I was using called out pork fat and I directly substituted the ground pork butt and it tasted fine even at a 25% ratio. The other sausage experimental batch I made with 50% and it is even better. So, 50/50 is the future now. thanks for your input folks!

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  • S

    excellent, thanks.

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  • @Jeff-Allen While the 26 and 33 lb sausage stuffers absolutely will make 19mm snack sticks the reduced size of the piston on the 11 lb model does make it easier. I have made snack sticks with all of the sizes and especially when you are working by yourself the 11 lb is easier to do.

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