Sure gel
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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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There is no going back.
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Sure gel for me every time now. I used powdered milk before and it did work, but sure gel is superior and it doesn’t cost that much.
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We actually used sure gel in all the deer sausage we made this year from snack sticks to summer sausage to country style(rope) sausage. We also used it in our brats which we added cure to and smoked.
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@NDMike does that end up giving you a nice snap as well to your venison brats? What kind of fat ratio do you add when making venison brats
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We actually used sure gel in all the deer sausage we made this year from snack sticks to summer sausage to country style(rope) sausage. We also used it in our brats which we added cure to and smoked.
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Jesser Willies and they might be my favorite stick ever! Just enough heat at the end to make them great. My kids can eat them too without saying they are too spicy!
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@NDMike does that end up giving you a nice snap as well to your venison brats? What kind of fat ratio do you add when making venison brats
RJ Adventures I would say yes to the snap. We use hog casings too so that helps also. We mixed all of our meat block 50% deer to 50% pork butts. That is what we have pretty much always done.
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RJ Adventures I would say yes to the snap. We use hog casings too so that helps also. We mixed all of our meat block 50% deer to 50% pork butts. That is what we have pretty much always done.
@ndmike yeah we do that or I usually stick to about 25-30% pork fat depending on the flavor brat. I’ve had a bunch of people loving the habanero BBQ this year! Made a bunch of BBQ too, some with pepperjack HT cheese, I have a ton of seasonings I’ve bought to make samples for people to try… just made willies and the bourbon and peppercorn which was also phenomenal!
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@ndmike yeah we do that or I usually stick to about 25-30% pork fat depending on the flavor brat. I’ve had a bunch of people loving the habanero BBQ this year! Made a bunch of BBQ too, some with pepperjack HT cheese, I have a ton of seasonings I’ve bought to make samples for people to try… just made willies and the bourbon and peppercorn which was also phenomenal!
RJ Adventures im guessing the bourbon peppercorn was better than willies…lol
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RJ Adventures im guessing the bourbon peppercorn was better than willies…lol
twilliams actually I like the willies, just because the red pepper flavor I like better than the black peppercorns, but I gave a couple to a guy I know that does a bunch of smoked stuff and he said they were by far the best snack sticks he’s ever had!
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