mrobisr i think it was the carrot fiber holding to much moisture. I will be trying sure gell tonight. I am getting the stuffed nice and tight with no air.

Thank you for all the help and quick response. I
will post a update this weekend on how they turn out

twilliams well i guess my question is i have a 6lb beef roast. Should i mix with the pork shoulder and back fat or just back fat?

twilliams im deffently going to trim all fat off then add it back. One less variable to go wrong. I see some guys just mix 60 40 and add no back fat but i have no idea how that would turn out.

twilliams the pork trim in your meat block is that pork but and shoulder meat?

Jamieson22 I do not it was a pk100 or nice dehydrator. I went with the pk. I got some rump roast and pork but. I will be trying it again today. Then hold and smoke tomorrow. Everyone loves the flavor and they seem a bit firmer after a week in fridge. I have the rest vacuum sealed and frozen.

Jamieson22 i mixed in a hand held mixer from lem was like laffy taffy so sticky. The sticks were very wet they do not snap,but the casings stay intact. I also stuck my mini i grill in multiple till 160. I even double checked them with my kicken prob. I found some excalibur sure gell received it to day will be trying it again this weekend. I always used it then tryed carrot fiber and drew a blank till everyone pointed that out. Thank you for the response.

twilliams sorry for multiple post hard to remember everything as i can not look back at your post while commenting. Do you every do the pan of water with a sponge to get the relative humidity up?

twilliams thank you for a detailed response will definitely be using your recipe. My meat block was 10lbs. 8lbs of meat 2lbs of fat. I have a lem mixer i use. I deffently will be going back to sure gel for cured sausage. I did not realize carrot fiber binder is best suited for fresh sausage. I always keep it on the 1250 watts as the 600 dosnt seem to do much. Is ur fan aftermarket or did it come with it? I wondered if that would help keep a constant temp with out hot spots threw out the smoker. I deffently think the carrot fiber binder is the issue. I really appreciate the help hopfully i can get my sure gel softened up and make a good batch this week.

Any eta when sure gel will be back in stock? Would powdered milk get similar results or a sub until its back in stock?