chippewa Cant wait to hear how it turns out with the venison! I bet it will be awesome!
Made some snack sticks
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Made some snack sticks withe the brat seasoning hatch chili add some sure jell and a Gunter teaspoon of pink salt they are in the fridge till morning then they will go in the smoker with the cook cycle that Johnathan recommends we will see how they come out used venison and pork but 50/50
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Looks good!
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cdavis Team Blue Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma last edited by
gus4416 they look great
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gus4416
Yum! Looking good. -
Denny O Iowa Regular Contributors Cast Iron Sous Vide Canning Green Mountain Grill Power User last edited by
gus4416 said in Made some snack sticks:
Gunter teaspoon
Stolen spoon ye say? LOL!
Lookin’ like a mighty great start there chef! -
Been seeing lots deer snack sticks, tis the season to be meaty,good job.
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How much sure jell do you use in say a 5 pound batch?
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digidwain I actually used some of my wife’s creo that she uses in making jelly it is a liquid I put 4 tablespoons in 4and a half pounds
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington last edited by
gus4416 sure-jell, that is pectin that your wife uses for jelly, not the same as the sure gel for meat. Let us know what happens, it should not have any affect on the sticks with the exception on it may not bind as well.
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Dave in AZ Military Veterans Sous Vide Canning Traeger Regular Contributors Power User Arizona last edited by
gus4416 sounds good!
Sure-jell pectin should work as a binder a bit too, I’ve thought about trying it. Let us know how the texture is! -
That wasn’t a typo, you really did use sure-jell. Let us know how it turned out after cooking.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
gus4416 Looks great.
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gus4416 The sticks look good. Let us know how they taste when you’re done.
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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
gus4416 They look amazing.
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gus4416 those look great so far!! Can’t wait to hear how they turn out!!
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Ok everyone the sticks came out fine one place where they didn’t adhere to the casing other than that they are fine I am disappointed in the heat level of the hatch chili seasoning I don’t think there is much heat especially after I added a good big tablespoon of my own hot peppers dried and ground guess my stuff isn’t that hot either but all in all great experiment
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Bob Stehlik Team Blue Traeger Canning Veteran Power User Regular Contributors Military Veterans Colorado last edited by
gus4416 Good looking sticks.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide last edited by
gus4416 They look good. Did you do an ice water bath after the heat cycle, that helps the casing adhere to the meat.
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bocephus yes it was only about 3 inch’s that didn’t adhere
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
gus4416 That is very interesting that just a small part didn’t adhere I’m not very curious what others will say.
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