Jonathon you’re not the only one.
Trying to figure out how much water and shure gel per pound for snack sticks and summer saussge. Is there a chart?
Thank you in advance
Water… I do 1oz per lb. That may vary depending.
How much water to the 1 oz?
Appreciate the assistance.
What is your meat block? Beef, Pork, Venison, Poultry? What fat and what is fat to lean ratio?
keend0 venison and pork butt 50/ 50
32 oz water to 25 lb meat block.
Here is a video explaining exactly what you are making.
I just made 10 lbs jalepeno/cheddar summer sausage. 65% deer, 35% pork with high temp cheeze. I added 2.4 oz Sure Gel and 1-2/3 cups water. Followed Walton’s smoking schedule. Sausage turned out very juicy and tasty, but the texture was “spongy” when chewing. Also, the juiciness of the meat caused the cheese to be slightly “gooey”. Should I back off on the Sure Gel or water or both? Should I not use Sure Gel if I have cheese? Looking for advice.