Making hot dogs.



  • Your recipe calls for 1. Sure Cure, 2. Sure Gel Meat Binder, and 3. Smoked Meat Stabilizer. I have all but the Sure Gel Meat Binder. Can I get by without using this? Second question- Is Excalibur’s Cure Excellerator the same as Sure Cure?


  • Walton's Employee

    @mouljb Yes, you can absolutely proceed without the Sure Gel, the sure gell helps with protein extraction and consistency but it is not necessary. As for the Cure Excellerator no, it is not the same as sure cure, though the two are connected. Cure Excellerator speeds the cure so that it will work right away and eliminates the need to hold the product for 12 hours so you can go right from stuffing to smoking!


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  • @tarp it tastes pretty good, for a newbie to sausage making & blending my own spice blends.

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  • @Jonathon
    Just thinking about the social media thing. I do follow your Facebook page. ( I think my family took a collective gasp when I finally signed into that). I’m still trying to figure out how the pound symbol(#) ended up being a hashtag!? 🤷♂ 🤔

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  • @ihang10 So then I would say that protein extraction is probably what is causing your issue. The fat renders out of the product and gets trapped between the outside of the sausage and the inside of the casing. Then when the product cools the fat congeals and you can’t get it to adhere. Mixing for a few more minutes will probably help resolve your issue. The other thing is when do you add your fat? Sometimes if you just mix in your fat with your lean the lean can coat the fat chunks but never really bind with it, so I would suggest you add it during the second grind.

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