Casing wrinkles
-
How constant is your temp at various levels in your smoker, before I added a 2nd convection fan in my smoker I had hot spots in the lower section of my smoker and the lower 1/4 of my sasuage would wrinkle. Now when I get the temp up to 180 degrees I also put a shallow pan of water with 3 big sponges in it on a rack about 6" below the sasuage to speed up the heat transfer with the extra humidity, next time I do a batch of summer sasuage I will take a picture with that set up. When I do snack sticks in long strands the ends closest to the bottom get some wrinkles and the top 3/4 are nice and plump. The only other think I can think of is the binder you used and if it did not hold the product together or too much water and it evaporated our of the meat.
Dave
-
shane102 again, I agree with Shane, for wild game, or really anytime you are trying to incorporate additional fat, sure gel is better than carrot fiber.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
-
how much meat and how much water did you use in the mixing? Did you use water for humidity while smoking?
-
shane102 again, I agree with Shane, for wild game, or really anytime you are trying to incorporate additional fat, sure gel is better than carrot fiber.
Jonathon the only reason I thought to try carrot fiber was I watched the videos on Walton’s about the different binders. Seemed like carrot fiber would be good with moisture retention. I don’t think it did add good as sure gel. Im working on a second batch right now and sure gel definitely got better protein extraction.
-
Jonathon the only reason I thought to try carrot fiber was I watched the videos on Walton’s about the different binders. Seemed like carrot fiber would be good with moisture retention. I don’t think it did add good as sure gel. Im working on a second batch right now and sure gel definitely got better protein extraction.
Moistiestdrip I could be Wrong on this as ive never used the carrot fiber. But from what i have read i feel like the carrot fiber would excel in a fresh sausage that your trying to keep moist where the sure gel really shines in cured and smoked meats suck as hams summer sausage snack sticks ect.
-
Moistiestdrip I could be Wrong on this as ive never used the carrot fiber. But from what i have read i feel like the carrot fiber would excel in a fresh sausage that your trying to keep moist where the sure gel really shines in cured and smoked meats suck as hams summer sausage snack sticks ect.
-
Moistiestdrip You can, and we have used carrot fiber in cured sausage before but in general sure gel works better. Some people like Super bind even more but I prefer sure gel.
-
Moistiestdrip You can, and we have used carrot fiber in cured sausage before but in general sure gel works better. Some people like Super bind even more but I prefer sure gel.
-
Jonathon Good to know I only have experience with Sure gel and it works so good ive never ventured out!
-
Cabelas90 I made the mistake of trying a batch without the sure gel…I won’t be doing that again.
-
Joe Hell Thats Interesting we make sticks and summer sausage all the time at the plant without it and no issues. At home i have used it and it was great!
-
Cabelas90 There may have been some other factors involved in my failure but I prefer to be safe than sorry. I believe I have more arriving tomorrow.
-
Cabelas90 I will be sticking with sure gel from now on. I did everything the same today as I did on the other batch. Only difference was the binder. These came out wrinkle free and look perfect. I got great protein extraction. Much more than with carrot fiber.
-
Moistiestdrip Oh man that looks good. I can almost taste it. I just got done with a batch of straight Elk summer sausage with the H summer sausage seasoning
and added ground mustard and cayenne.My next batch is gonna be Jalapeno flavored with cheddar cheese
-
Moistiestdrip Oh man that looks good. I can almost taste it. I just got done with a batch of straight Elk summer sausage with the H summer sausage seasoning
and added ground mustard and cayenne.My next batch is gonna be Jalapeno flavored with cheddar cheese
-
For years I used powered milk for a binder as that was all I could get and never had problems, but have since switched to milk based binder because it is cheaper and still get good results.
these came out great. Used the Tons summer sausage mix and everyone loves it.Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
