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Sure gel
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ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakota last edited by ND Mike
cdavis Yep that is what I’m talking about! I just looked at mine and I can set mine to 150 and go up from there. Do you use a long stem thermometer to check the water temp or do you just go off the temp settings on the roaster?
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
@ndmike I just started mine early and kept checking water temperature till I got to 165 and marked my dial. It’s been good so far. I don’t pull my sticks out of the smoker at any certain temperature. I wait for the stall to hit. For my smoker it seems to hit anywhere from 140 to 150 IT. Then I go to the roaster. I figure why pull them if the temperature is still climbing. Once in the roaster it only takes 30 to 45 minutes. Much better than another 4 hours in the smoker.
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
wdaly I set my water temperature to 165 that way if I get distracted I don’t over cook em.
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wdaly Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling Nebraska last edited by
cdavis Thanks. Made two batches of sticks this week. Always looking for tips. I left mine in the GMG DB until 160°IT. Have done but spots, though, so some may get a little over temp. I’m doing smaller batches for variety so hand mix. Thanks Jonathan for the tip of wearing cotton gloves under the nitrile ones. What a difference. No you have good protein extraction when it pulls your gloves off.
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteran last edited by
There is no going back.
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Sure gel for me every time now. I used powdered milk before and it did work, but sure gel is superior and it doesn’t cost that much.
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ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakota last edited by
We actually used sure gel in all the deer sausage we made this year from snack sticks to summer sausage to country style(rope) sausage. We also used it in our brats which we added cure to and smoked.
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It takes the mushiness out of your sticks. Also helps give them a nice snap when you break them or bite them off. Must have for me
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@NDMike does that end up giving you a nice snap as well to your venison brats? What kind of fat ratio do you add when making venison brats
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@ndmike what flavor snack sticks did you go with this year?
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ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakota last edited by
Jesser Willies and they might be my favorite stick ever! Just enough heat at the end to make them great. My kids can eat them too without saying they are too spicy!
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ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakota last edited by
RJ Adventures I would say yes to the snap. We use hog casings too so that helps also. We mixed all of our meat block 50% deer to 50% pork butts. That is what we have pretty much always done.
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@ndmike yeah we do that or I usually stick to about 25-30% pork fat depending on the flavor brat. I’ve had a bunch of people loving the habanero BBQ this year! Made a bunch of BBQ too, some with pepperjack HT cheese, I have a ton of seasonings I’ve bought to make samples for people to try… just made willies and the bourbon and peppercorn which was also phenomenal!
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RJ Adventures im guessing the bourbon peppercorn was better than willies…lol
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twilliams actually I like the willies, just because the red pepper flavor I like better than the black peppercorns, but I gave a couple to a guy I know that does a bunch of smoked stuff and he said they were by far the best snack sticks he’s ever had!
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