Teriyaki snack sticks

[OleSmokey]

Jonathon I just saw the Facebook post on free shipping over $50 this past weekend. Will you offer this tomorrow for the live stream or sometime soon?

[mrobisr]

OleSmokey OleSmokey They look terrific glad they tasted good.

[Jonathon]

Craig Rice I dont use Milk Powder, I use Sure Gel Meat Binder and it is .375 lb per 25 lb of meat so .24 of an oz per lb of meat. OleSmokey Yeah, we will have one for the live stream tomorrow.

[Craig Rice]

Jonathon sorry I use sure jell also I was meaning to ask olesmokey

[sugarman]

Jonathon I’m new to all this and I’ve been using water for a binder… what’s the difference?

[Jonathon]

sugarman Sure Gel Meat Binder is a binder that helps bind the fat, protein, water and any other additives together. It makes it so that you don’t have to work so hard for the proper level of protein extraction. The reason we always use it for cured sausage is that other binders, specifically Soy Protein Blend set up in the meat very quickly and make it harder to stuff.

[sugarman]

Jonathon so water definitely isn’t appropriate?

[Jonathon]

sugarman It is absolutely needed to make snack sticks, but it should be used in conjunction with a binder. The sure gel helps the water and the meat bind together a little bit more. Trying to stuff snack sticks (19mm and smaller) without added water is very difficult. It can be done with a Vacuum Stuffer or a Hydraulic stuffer but even then, it will be far easier with added water. if you are using sure gel we recommend between .75 - 1.5 Qts of water for a 25 lb batch. It all depends on how easy you want to stuff and what finished consistency you like.

[sugarman]

Jonathon what’s the point of protein extraction?

[sugarman]

Jonathon how much sure gel is recommended with a 25 lbs batch?

[Jonathon]

sugarman Good question, this is what keeps the fat from rendering out of the product during the smoking process. Without enough protein extraction your fat will melt and then be pushed out of the protein and it will collect between the meat and the casing, causing a greasy appearance and feel or it will drip out of the casing causing a mess in your smoker and a dry less flavorful snack stick. Think of it like the protein becoming velcro and cover the fat, then when the fat melts during cooking it can’t be pushed out of the snack stick.

.375 lb of Sure Gel for a 25 lb batch.

[sugarman]

Jonathon ohhhh… That’s how I stop that from happening… ha ha THANK YOU!! I really appreciate your help!!!

[toys4dlr]

sugarman sorry for the late reply. I used asian Sriracha with Yoshida sauce as the liquid, sure cure and I like sure gel as my go to biner in most of my sausages and all of my snack sticks.

[sugarman]

Jonathon hi, forgive me but I have one more question… how much sure gel is required for 1 lb batch? Thank you. Don

[mrobisr]

sugarman
6.7g/lb meat
1.2oz/5lbs meat
3tbs & 1tps/5lbs meat

[sugarman]

Thank you, I appreciate it.