Snack stix

[Buckmaster]

Just finished a batch of elk snack stix using Excalibur jalapeño seasoning and pepper high temp cheese with carrot fiber as binder… amazing they came out great awesome flavor…if you like a little spice.

[twilliams]

Buckmaster maybe for next time keep this in mind. As far as binders, sure gel for smoked products carrot fiber for fresh products. Not sure why, just remember seeing that on this forum.

[YooperDog]

twilliams Buckmaster from my recall carrot fiber is more for moisture retention and sure gel being a milk product helps with protein extraction. If I messed that up I am sure someone will set me straight.

[twilliams]

YooperDog both are binders i believe, carrot fiber does hold more water than suregel. So you are correct. Not sure if carrot fiber has any less or more binding properties or protein extraction compared to sure gel

[Jonathon]

twilliams

[Jack]

Buckmaster what does the carrot fiber do? I use 80/20 venision/pork fat with willies, cheddar cheese, h2O, and a few ounces hot sauce, 6 lb batches.

[Buckmaster]

As I am new to this snack stick making I learned that the carrot fiber helps with binding and h20 holding…came out great…and I guess I should does a guy need a binder for snak stix???

[Buckmaster]

Also the binder helps hold the fat content from what I was told??..

[Jonathon]

Jack Carrot Fiber is best used in fresh sausage like brats, sure gel meat binder is better for cured sausage. Some people do use the carrot fiber in cured sausage though and they seem happy with their results. If I am giving advice though it is to use sure gel for cured sausage and carrot fiber for fresh.

[Jack]

Jonathon I’m still a bit confused. I’ve been making the snack sticks for a few years in 16mm calogen casings with no problems, should I be using the carrot fiber and what would it accomplish?

[Buckmaster]

I’m confused as well to use or not to use a binder with snack stix please jump on on this conversation anyone with input would be great help…I used carrot fiber it worked great but I hear some folks don’t use a binder forcsnack stix…i’m new at it so I would like to hear from the pros out there…thanks…

[Tex_77]

I believe these links may shed some light on your questions regarding carrot fiber and sure gel

https://meatgistics.waltonsinc.com/topic/234/meatgistics-carrot-fiber-phosphates-meat-binders?_=1612968021700

https://meatgistics.waltonsinc.com/topic/277/top-5-mistakes-made-when-making-homemade-snack-sticks?_=1612968021706

https://meatgistics.waltonsinc.com/topic/753/seasoning-additives-105-common-additives?_=1612968021710

[Jonathon]

Jack No, dont use carrot fiber for snack sticks, use sure gel if you want to use a binder at all. We recommend binders on cured sausage because it increases your margin of error for protein extraction and it enhances the final yield. Use Carrot Fiber for fresh sausage if you want it to maintain more moisture.

Thanks Tex_77 nice links!

[Buckmaster]

Thank you both for the advice and info I will be doing my next next batch soon and will let you know how they came out… thanks again…

[Sternh8gen]

For people with lactose intolerance, what’s and alternative to sure gel since carrot fiber is not recommended for snack sticks?

[twilliams]

Sternh8gen im guessing cold phosfate? Jonathon

[Buckmaster]

I did use it for those reasons of lactose due to some family who is lactose intolerant and it worked just fine…stix came out great…??

[Jonathon]

Sternh8gen Super Bind or Soy Protein blend would be best probably. Cold Phosphate will work too but you will get more benefits than just the increased water holding capacity with super bind or soy protein blend. Cold phos will increase the pH of the meat, making it easier to bind with water but also shortening its shelf life.

[samspade]

Ok I understand the reason for surgel in cured products but here is my conundrum, my son is both milk and wheat intolerant. I think carrot fiber is my only choice for snack sticks. Since it retains so much water do I add more water than a recipe calls for or just enough to achieve PE?

[processhead]

My philosophy has been to keep recipes simple and not look for solutions to problems that may not exist. I think adding extra binders to a purchased seasoning mix sometimes fits in that category.
If you grind well, and mix will, you may find your finished products will be just fine using the basic ingredients in your meat block and the binders that are already in your purchased seasoning mix.
Small diameter snack sticks also may be more forgiving than other large diameter sausages.
Also, if you are trying to make a super lean snack stick with low fat content in the meat block, you might have consistency issues with the finished product.
If you are making your own spice recipe from scratch, then it also makes sense to consider adding binders. My $.02