Knox geltin in sausage question???

[Billymons]

When guys say they add Knox to there sausage, are they sprinkling it in with the seasonings or do they mix it with water as in the knox directions? Thanks.

 

[biteme7951]

When guys say they add Knox to there sausage, are they sprinkling it in with the seasonings or do they mix it with water as in the knox directions? Thanks.

Mix with seasonings

Barry

 

[daveomak]

Below is a commercial jelling powder that I have used... No flavor and does an amazing job.... I've only used it in pies...

 

[indaswamp]

Can't see the link dave....

 

[daveomak]

I use regular clear jel... I use it for thickening gravy, pies, where ever you use flour or corn starch... The difference is... It cooks clean... no flour taste or corn starch taste... It "should" work in sausage... sprinkle some "I have no idea how much" in your ground meat before stuffing... should work better than soy protein concentrate and the like.. When I get back to making sausage, I will do a write up... Dave

Using Clear Jel®
GENERAL: Clear Jel®, a corn starch derivative, is a commercial thickening product used by bakeries
and for frozen food. This product is used the same as flour or corn starch.
There are two types of Clear Jel® available, “instant” and “regular”. “Instant” does
not require heat to thicken. The product will thicken once the liquid is added.
“Regular”, on the other hand, must be heated. This is generally the preferred type to
use in products to be canned.
To use Clear Jel® in a hot dish such as gravy, first mix a small amount in cold water,
then add gradually to the hot liquid, mixing constantly. Or, mix everything together
while cold, and then heat and stir to thicken.
Pies and fillings which have been prepared with Clear Jel® and frozen need to be
cooked or baked before serving. If the fillings become “thin” during baking, increase
the oven temperature, and shorten the baking time to prevent what is called “oven boil
out”. This usually is caused by excessive baking at a temperature too low.
Advantages:
• It is clear in color when cooked.
• It has excellent stability.
• It remains smooth.
• It prevents liquid separation and curdling after foods have been frozen.
• Cream sauces, custard, and puddings may be frozen with excellent results.
Advantages:
• It is less expensive than pectin.
• The amount of sugar may be adjusted without losing the jelling capacity.
• Recipes may be doubled, tripled or halved.
• The jam may be frozen or processed in a boiling water bath for 10 minutes.
Hints:
• Using Clear Jel® in making jams and jellies is not an exact science. Many factors
influence the quality of the product. It is best to try a small batch and make
adjustments before making larger batches.
• Use pint or 1/2 pint jars.
• Any fruit jam or jelly recipe may be used as long as the product is processed for
10 minutes or frozen. Substitute 7 tbsp of Clear Jel® for the pectin in cooked jams
and jellies and 3-4 tbsp of Clear Jel® for the pectin in freezer jam recipes.
• For freezer jam follow the jam recipes on this sheet.
• Clear Jel® does not dissolve easily in liquid. To help dissolve the product mix the
Clear Jel® with a little sugar before adding to the fruit or juice.
Problem solving:
Jam is too stiff: To make softer, heat the product and add a little more juice or water,
then reprocess.
Jam is too thin: To make stiffer, heat the product and add more Clear Jel® mixed
with a few tbsp of sugar and dissolved in 1/2 cup of the product.
JAMS:
Using Clear Jel®, page two
Cherry Jam
4 cups pitted chopped cherries
1/4 cup lemon juice
4 tablespoons Clear Jel®
Sugar to taste (approximately 1 cup)
Add lemon juice to cherries. Combine
Clear Jel® with 1/4 cup of the sugar. Add
to cherries. Bring to a boil, stirring
constantly. Pour into jars, leaving 1/4 inch
headspace. Process 10 minutes in boiling
water bath or freeze.
Apricot and Pineapple Jam
5 cups ground apricots
1 20-oz. can crushed pineapple, drained
1/4 cup lemon juice
7 tablespoons Clear Jel®
Sugar to taste (approximately 3 cups)
Add lemon juice to apricots. Combine
Clear Jel® with 1/4 cup of the sugar. Add
to apricots. Bring to a boil, stirring
constantly. Add rest of sugar. Boil for 1
minute, stirring constantly. Pour into jars,
leaving 1/4 inch head space. Process 10
minutes in boiling water bath or freeze.
Apricot Jam
3 1/2 cups apricots
2 tablespoons lemon juice
3 1/2 tablespoons Clear Jel®
Sugar to taste (approximately 2 cups)
Add lemon juice to apricots. Combine
Clear Jel® with 1/4 cup of the sugar. Add
to apricots. Bring to a boil, stirring
constantly. Add rest of sugar. Boil for 1
minute, stirring constantly. Pour into jars,
leaving 1/4 inch headspace. Process 10
minutes in boiling water bath or freeze.
Peach Jam
3 3/4 cups peaches
1/4 cup lemon juice
7 tablespoons Clear Jel®
Sugar to taste (approx. 1 1/2 cups)
Add lemon juice to peaches. Combine
Clear Jel® with 1/4 cup of the sugar. Add
to peaches. Bring to a boil, stirring
constantly. Add rest of sugar. Boil for 1
minute, stirring constantly. Pour into jars,
leaving 1/4 inch headspace. Process 10
minutes in boiling water bath or freeze.
Berry Jam
4 cups crushed berries or juiced
1/4 cup lemon juice
7 tablespoons Clear Jel®
Sugar to taste (approximately 1 1/2 cup)
Add lemon juice to berries. Combine Clear Jel® with 1/4 cup of the sugar. Add to
berries. Bring to a boil, stirring constantly. Add rest of sugar. Boil for 1 minute,
stirring constantly. Pour into jars, leaving 1/4” headspace. Process 10 minutes in
boiling water bath or freeze.
Clear Jel® is available* at United Grocer Cash and Carry or check out
www.thebarryfarm.com or www.kitchenkrafts.com.
HANDOUT DEVELOPED BY:
Joanne Austin, Skagit County Extension Faculty
WSU Skagit County Extension
10/07
More home canning info: http://skagit.wsu.edu/FAM/MFP.htm
*Listing of products and goods does not imply endorsement.

 

[Billymons]

OK if I use Knox what am I missing here? I’m using 2 pounds of ground meat that’s approximately 1020g there 7g of Knox in a packet, you said 1 to 2% of binder for the meat. 2% of 1020g is approximately 21g. There’s no way I’m putting three packets of this in that meat. Where is my math going wrong?

 

[daveomak]

you said 1 to 2% of binder for the meat ....

Who said 1-2%... I don't see it..... Dave

 

[biteme7951]

Sorry If I mislead you on the amount. the 1-2% I gave was for regular binders (soy, NFDM) Gelatin is a binder on steroids and you don't need near as much. 1/4oz of gelatin will make jello out of 16oz of water so you will need to experiment a little. But as it has no taste the only adverse effect of under or over use would be texture. Here is a read on binders to help make sense on the effect of different binders in sausage.

https://www.meatsandsausages.com/sausage-types/vegetarian/ingredients

Hope this helps.

Barry.

 

[Billymons]

you said 1 to 2% of binder for the meat ....

Who said 1-2%... I don't see it..... Dave

Sorry that was in my other thread “5 pounds of meat in the garbage”

 

[daveomak]

Barry,.. Very good information.... Looks like the range is (Gelatin 0.5-2.0%)...
Considering all the time I've spent on that Forum, I hadn't been to the vegetarian sausage page... Just one more day where I learned something... Thank you....