Sure gel
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Jesser we also use smoked meat stabilizer. I like to start smoking right away while still stuffing other types of sausage or snack sticks.
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Jesser we also use smoked meat stabilizer. I like to start smoking right away while still stuffing other types of sausage or snack sticks.
@ndmike what kind of smoker are you making your stuff in
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@ndmike what kind of smoker are you making your stuff in
RJ Adventures electric master built 30” and 40”
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RJ Adventures electric master built 30” and 40”
Jesser nice I use a pellet fed electric pitt boss vertical and love the products out of it just not well built
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Jesser nice I use a pellet fed electric pitt boss vertical and love the products out of it just not well built
RJ Adventures master built does all my sausage and sticks everything else goes on my Weber bullet
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Jesser nice I use a pellet fed electric pitt boss vertical and love the products out of it just not well built
RJ Adventures pellet smokers seem to out smoke everything.
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I always use sure gel with snack sticks.
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@ndmike what kind of smoker are you making your stuff in
RJ Adventures we use a Bradley but that is going to change. I am either going to make a smoker or find something better. I think for the most part if you have a smoker that can stay at about 150 for a few hours that is about all you need. I think I’m going to start finishing them in a roaster pan or sous vide. Will try the roaster pan way first since I already have one.
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RJ Adventures we use a Bradley but that is going to change. I am either going to make a smoker or find something better. I think for the most part if you have a smoker that can stay at about 150 for a few hours that is about all you need. I think I’m going to start finishing them in a roaster pan or sous vide. Will try the roaster pan way first since I already have one.
@ndmike once you finish in either roaster or sous vide you will never look back, guaranteed.
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Agreed, you will never go back! Honestly, it’s worth getting a sous vide cooker no matter what…we use it for a bunch of stuff, even cooking our steaks to that perfect temp, finishing them off with a blow torch or sear on a grill for that over the edge taste, finish and consistency! If you do get one, watch sous vide everything on YouTube and watch some of the stuff he does with it…amazing!
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Jesser started using this year, and although i got good protien extraction without it before using it i will not go without suregel again.
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RJ Adventures we use a Bradley but that is going to change. I am either going to make a smoker or find something better. I think for the most part if you have a smoker that can stay at about 150 for a few hours that is about all you need. I think I’m going to start finishing them in a roaster pan or sous vide. Will try the roaster pan way first since I already have one.
@ndmike
I use a roaster pan and it works great. This is 12.5 lbs of sticks. Good luck and like they say you won’t go back… -
@ndmike
I use a roaster pan and it works great. This is 12.5 lbs of sticks. Good luck and like they say you won’t go back…cdavis nice! It’s always a treat when you get to make them but even more when they’re ready to eat! Just don’t forget that ice bath after…these go quick after that water bath starts which is what I love!
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@ndmike
I use a roaster pan and it works great. This is 12.5 lbs of sticks. Good luck and like they say you won’t go back…cdavis Do you set your roaster on the lowest setting or just try to get the water to 172°? I want to try this method.
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@ndmike once you finish in either roaster or sous vide you will never look back, guaranteed.
smokinbubba yeah…we made snack sticks and summer sausage for the first time this year. I was up until 0430 finishing the summer sausage. That is when I started thinking there has to be another way!
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@ndmike
I use a roaster pan and it works great. This is 12.5 lbs of sticks. Good luck and like they say you won’t go back…cdavis Yep that is what I’m talking about! I just looked at mine and I can set mine to 150 and go up from there. Do you use a long stem thermometer to check the water temp or do you just go off the temp settings on the roaster?
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cdavis Yep that is what I’m talking about! I just looked at mine and I can set mine to 150 and go up from there. Do you use a long stem thermometer to check the water temp or do you just go off the temp settings on the roaster?
@ndmike I just started mine early and kept checking water temperature till I got to 165 and marked my dial. It’s been good so far. I don’t pull my sticks out of the smoker at any certain temperature. I wait for the stall to hit. For my smoker it seems to hit anywhere from 140 to 150 IT. Then I go to the roaster. I figure why pull them if the temperature is still climbing. Once in the roaster it only takes 30 to 45 minutes. Much better than another 4 hours in the smoker.
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cdavis Do you set your roaster on the lowest setting or just try to get the water to 172°? I want to try this method.
wdaly I set my water temperature to 165 that way if I get distracted I don’t over cook em.
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cdavis Thanks. Made two batches of sticks this week. Always looking for tips. I left mine in the GMG DB until 160°IT. Have done but spots, though, so some may get a little over temp. I’m doing smaller batches for variety so hand mix. Thanks Jonathan for the tip of wearing cotton gloves under the nitrile ones. What a difference. No you have good protein extraction when it pulls your gloves off.
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