sur-gel - wrinlkes

[hunters stick]

Howdy ya,ll ,
stuffing some sticks that I want to wrinkle up nice- will sure gel prevent that?
I have used those type binders a lot , but never tried to make wrinkles, I also have BP special binder but dang that stuff makes it really stiff an almost rubbery, just want a nice wrinkled stick,

Thanks , RC

[gus4416]

Don’t stuff your casing full leave a little space not a lot but a little

[shoprat53]

Just stuff them loose sure gel will not affect the “wrinkles” it is A binder.

[processhead]

Sticks usually lose enough moisture that it is not too hard to get them to wrinkle.

[hunters stick]

Mine never shrink to date, and I hardly ever use a binder, I will tomorrow but likely bp- not milk,Been doing the ice bath , Plan on just removing em from smoker to air out this trip,always takes lots of water to get em through the stuffe, has not been an issue if I hang em to get em to room temp,

[bocephus]

hunters stick The casing might separate from the stick if you don’t cool them, but it is worth a try, they will still be ok to eat. Let us know how the turn out.

[twilliams]

hunters stick I don’t understand how you are not getting them wrinkled. I can’t get them to be a smooth stick, unless you are finishing them in Sous vide. I highly recommend not skipping the ice bath. Your casings will slip at each bite

[twilliams]

hunters stick how much water are you using for a 12.5lb or 25lb batch?

[twilliams]

hunters stick sure gel will not prevent wrinkles, these are with suregel, I get wrinkles every time (/assets/uploads/files/1674918849557-f1cf68f1-9fe2-476d-a541-3cd46bc90ffa.jpeg) ![54A25516-30E8-4247-846D-21409A0809CD.jpeg]

[OleSmokey]

twilliams What temp are you pulling them from the smoker?

[hunters stick]

twilliams
those look perfect, I,m guessing you do not ice bath?
I pull em @ 153- 154, got a pretty smoker,

Thank you,

[hunters stick]

twilliams
I have never had them wrinkle ,I have always done the ice bath, some suggested not to do ice, mine are always round , plump - I do the usual smoke schedule— takes about 4 - 5 hours, then put the water pan in an steam em to temp, works perfect, but no wrinkles,

[twilliams]

OleSmokey 160* Internal meat temp, if I wasn’t making for others I would pull at 157*. But honestly I really don’t think 3* makes a huge difference in final quality

[twilliams]

hunters stick I absolutely do ice bath. I will never make a snack stick or summer sausage without ice bath. The ice bath sets the casing. And when I say ice bath I mean ice bath not just cold water, I buy a 20lb bag of ice and add it to my tub of cold water about 1 1/2 hours before sticks and sausage are to finished at final IT. I use a big storage tote for water and ice to go right from smoker directly into ice bath. However the ice bath is not the reason for the wrinkles, they are wrinkled right out of the smoker.

[twilliams]

hunters stick perhaps the water pan is the culprit, I never use a water pan for humidity. I’m sure it shortens the cook time, but the concept of a semi dried sausage is to remove Water percentage in the final product to help with removing microbial growth. I know that Jonathon and others use a water pan and automotive sponges or chamois to introduce moisture. I think this method is based on the type or size of smoker to help aid in issues that smaller units provide. Majority of home smokers wouldn’t buy the unit that I am running.

[hunters stick]

twilliams
Great points, whats your cooking regiment? sounds like I need to slow it down, dry em out some , skip the water pan an get to 157-160, I,m guessing you hang em awhile ,

there in the cooler now, I,ll do em in the morn,

[salmonmaster]

twilliams those look great! I’ll be making some sticks in a couple weeks. What was your smoke schedule? Would like them to turn out just like yours.

[twilliams]

hunters stick salmonmaster my smoke/cook schedule is:
Preheat smoker, I take it to 250* to account for heat loss with door open while hanging sausage.
110* for 1 hour (dampers fully open, drying phase)
125* for 2 hours bottom damper 1/3rd open, top damper 1/8th open. Start smoke)
140* 1 hour
155* 2 hours ( after first hour of this phase take out sawdust smoke pan)
175* until IT reaches desired temperature, I do 160*(dampers fully closed)
Ice bath immediately for 20 minutes minimum big diameter sausage may take more to cool center. I stir the ice water a couple times to keep the temperature consistent top and bottom with the hot sausage laying on the bottom.

Now keep in mind I have two burners and an air circulation fan inside so results may very but I believe this is a good starting point.

[salmonmaster]

twilliams thanks for info.

[hunters stick]

twilliams
sounds like a “behmoth” smoker there, mines a sausage maker 50 lb elect- works good but it aint no 50 ln smoker,
It does behave pretty continently- I,ll post a pic tomorrow,
Thank you for the help,