Teriyaki snack sticks
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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.
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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.
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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.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributorsreplied to sugarman on last edited by
sugarman
6.7g/lb meat
1.2oz/5lbs meat
3tbs & 1tps/5lbs meat
