Im a knucklehead
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Did two 12.5lb batches of snack sticks today, honey BBQ and Smoked BBQ, typically i use 1.5 qts of water for 25 lbs which would 3/4 of a quart for 12.5lbs. For some reason i second guessed myself and rewatched the snack stick 106 video. Said to use 2 qts per 25lbs so i went ahead and did 1 qt for each 12.5lb meat block. That was a no no, meat is very soupy and couldnt get real good protien extraction. Only second time using suregel as well. Im hoping it turns out ok.
13 pounds venison
10 pounds pork trim
2 pounds pork fat
Honey BBQ seasoning
Smoked BBQ seasoning
6 oz surgel ( 1 package)
1 oz sure cure
2 qts of distilled water
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Did two 12.5lb batches of snack sticks today, honey BBQ and Smoked BBQ, typically i use 1.5 qts of water for 25 lbs which would 3/4 of a quart for 12.5lbs. For some reason i second guessed myself and rewatched the snack stick 106 video. Said to use 2 qts per 25lbs so i went ahead and did 1 qt for each 12.5lb meat block. That was a no no, meat is very soupy and couldnt get real good protien extraction. Only second time using suregel as well. Im hoping it turns out ok.
13 pounds venison
10 pounds pork trim
2 pounds pork fat
Honey BBQ seasoning
Smoked BBQ seasoning
6 oz surgel ( 1 package)
1 oz sure cure
2 qts of distilled watertwilliams On the snack sticks I use 1.16 ozs. of water, and 6.8 grams of sure gel per pound of meat. The last batch I made was 3 kinds 5 lbs. of Sweet Maple Bacon, 2.5 lbs. of Willies and 2.5 lbs. of Pepper Stick. all with 80/20 ground beef. The protein extraction was excellent, supper sticky but pulled together like dough and flowed through the stuffer like butter. I mixed all mine by hand.
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Well to be honest, i haven’t cut them open yet and test for mouth feel but the over all appearance is my best batch yet
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twilliams 1 qt at 12.5 with sure gel is what Austin started recommending a few years ago. I argue that it is too soupy and actually makes it harder to handle. However, my main reason was I didn’t like the texture it was giving me after smoking and it took longer. Did you finish in water? I wonder if that might actually make the difference? With 2 qts to 25 stuffing into even 16mm casings would be easy.
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twilliams 1 qt at 12.5 with sure gel is what Austin started recommending a few years ago. I argue that it is too soupy and actually makes it harder to handle. However, my main reason was I didn’t like the texture it was giving me after smoking and it took longer. Did you finish in water? I wonder if that might actually make the difference? With 2 qts to 25 stuffing into even 16mm casings would be easy.
Jonathon i did not finish in water, i have not stepped up to the realm of the sous vide method. Im having a hard time convincing myself its the way to go. I understand it is quicker for snack sticks that are half cooked but putting a steak in for 24 hours before cooking seams silly to me. My cook/smoke schedule went on as it should with no issues.
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twilliams 1 qt at 12.5 with sure gel is what Austin started recommending a few years ago. I argue that it is too soupy and actually makes it harder to handle. However, my main reason was I didn’t like the texture it was giving me after smoking and it took longer. Did you finish in water? I wonder if that might actually make the difference? With 2 qts to 25 stuffing into even 16mm casings would be easy.
Jonathon just a heads up, really no biggie but on the cured sausage learning videos the 106 and 107 are labeled different/opposite of each other. In the snack stick video it said 2 qts water for 25 lb batch and another video said 1 qt for 25 lbs. Cant remember if that was the summer sausage video or was in the 200 advanced videos
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twilliams Thanks for the update, I’ll try to find a way to fix/identify that!
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twilliams I have fixed these two videos being mislabeled in the past…this is really interesting, something is up here. Or, the most likely answer is that we did this on another group of posts. The meatgistics University 10(x)s were released pretty much all at once and that was a confusing time!
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