Type of gelatin needed

[Mofatguy]

Wanting to try and brine , roll, and smoke some deer roast for sandwich meat.
I’ve read about using Gelatin to bind meat when rolling to make a solid loaf or roast.

What type gelatin? The stuff in the box in the canning section? I’m thinking not?

Help please

 

[SmokinEdge]

Powdered Gelatin:
(1%) helps to bind de-boned meat together or stuffing individual cuts of meat which are not perfectly lean. The strength of gelatin is measured in Bloom numbers (after inventor of the system Oscar T. Bloom). The higher the Bloom number the stiffer the gelatin will be. Gelatin used in food usually runs from 125 Bloom to 250 bloom; the unflavored gelatin sold in supermarkets is at the higher end of this range.

Stanley Marianski:
Home Production of Quality Meats and Sausages.

 

[Mofatguy]

Powdered Gelatin:
(1%) helps to bind de-boned meat together or stuffing individual cuts of meat which are not perfectly lean. The strength of gelatin is measured in Bloom numbers (after inventor of the system Oscar T. Bloom). The higher the Bloom number the stiffer the gelatin will be. Gelatin used in food usually runs from 125 Bloom to 250 bloom; the unflavored gelatin sold in supermarkets is at the higher end of this range.

Stanley Marianski:
Home Production of Quality Meats and Sausages.

Ok, so I can just use the gelatin sold in the canning section then. Cool!