sur-gel - wrinlkes

[hunters stick]

Ok, how do I post a pic on this thing
There done’,

[hunters stick]

 

[hunters stick]

I can’t make em wrinkle, think its my smoker, pretty wild temp swings, never gets em to the 150,s before 6-7 hrs an by then there pretty hard,taste good , sur-gel was the first thing I noticed, I was afraid of that, these are willies, with no add ons, 8 lbs beef an 2 lbs straigh5 pork fat,

Onward,

[cdavis]

hunters stick looks like you might have it figured out. Resize your photos to 60%.

[cdavis]

hunters stick they look great to me. Congrats

[shoprat53]

It is not the smoker but how you stuff them. Stuff them loose they will wrinkle.

[Bob Stehlik]

hunters stick They look fine to me. Send me some and I’ll test for you!!

[hunters stick]

Thanks ya,ll figuring it out, looks like I needs more “stuff” lol, an a couple more deer,

[twilliams]

hunters stick I agree it is more than likely your smoker. Possible case hardening, cooking the outer layer before the inner not allowing it to remove moisture evenly. Not able to shrink once the outer layer is cooked. I bet still delicious though. Did you mention you can taste the suregel? Over the seasoning?

[hunters stick]

I did notice the gel, but I am very focused on anything added that I taste, its subtle, but I know its there, just like the non-fat dry milk I have used forever
In my deer links etc, it has that “ dairy” taste…. Not a deal breaker, I followed the directions, I only use 1/2 the suggested of the other milk powder, or, I taste it,
With BP- special binder there is absolutely -0- taste, but its binding power is very strong,
Now, how do I fix that smoker,