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.



  • @iveryan I would love to hear the results as I used a replacement citric acid and did not know you could not keep and I have a 50 lb. batch I had to hold in fridge overnight, so I’m worried.


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