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Sure gel
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How many people use sure gel in making snack sticks.
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ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakota last edited by
We made snack sticks and summer sausage and used it in both this year. Everything turned out great.
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Jesser I always use sure gel I love it! I also use smoked meat stabilizer using an escali scale so I don’t have to hold overnight… LOVE this process!
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ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakota last edited by
Jesser we also use smoked meat stabilizer. I like to start smoking right away while still stuffing other types of sausage or snack sticks.
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@ndmike what kind of smoker are you making your stuff in
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RJ Adventures electric master built 30” and 40”
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Jesser nice I use a pellet fed electric pitt boss vertical and love the products out of it just not well built
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RJ Adventures master built does all my sausage and sticks everything else goes on my Weber bullet
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RJ Adventures pellet smokers seem to out smoke everything.
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteran last edited by
I always use sure gel with snack sticks.
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ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakota last edited by
RJ Adventures we use a Bradley but that is going to change. I am either going to make a smoker or find something better. I think for the most part if you have a smoker that can stay at about 150 for a few hours that is about all you need. I think I’m going to start finishing them in a roaster pan or sous vide. Will try the roaster pan way first since I already have one.
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@ndmike once you finish in either roaster or sous vide you will never look back, guaranteed.
If the women don't find you handsome, they should at least find you handy - Red Green
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Agreed, you will never go back! Honestly, it’s worth getting a sous vide cooker no matter what…we use it for a bunch of stuff, even cooking our steaks to that perfect temp, finishing them off with a blow torch or sear on a grill for that over the edge taste, finish and consistency! If you do get one, watch sous vide everything on YouTube and watch some of the stuff he does with it…amazing!
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Jesser started using this year, and although i got good protien extraction without it before using it i will not go without suregel again.
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Jesser I use it every time…game changer. My smoker set up doesn’t do well at low and slow. I’ve never had an issue with ‘fat out’ or protein extraction using sure gel
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
@ndmike
I use a roaster pan and it works great. This is 12.5 lbs of sticks. Good luck and like they say you won’t go back… -
cdavis nice! It’s always a treat when you get to make them but even more when they’re ready to eat! Just don’t forget that ice bath after…these go quick after that water bath starts which is what I love!
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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 Do you set your roaster on the lowest setting or just try to get the water to 172°? I want to try this method.
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ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakota last edited by
smokinbubba yeah…we made snack sticks and summer sausage for the first time this year. I was up until 0430 finishing the summer sausage. That is when I started thinking there has to be another way!
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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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