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  5. Sure gel

Sure gel

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  • S Offline
    S Offline
    Spidey
    Team Orange Sous Vide Masterbuilt PK100
    wrote on last edited by
    #25

    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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    • ND MikeN Offline
      ND MikeN Offline
      ND Mike
      Big Green Egg Team Blue Regular Contributors Cast Iron Power User
      wrote on last edited by
      #26

      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.

      J 1 Reply Last reply
      1
      • C Offline
        C Offline
        congo
        wrote on last edited by
        #27

        It takes the mushiness out of your sticks. Also helps give them a nice snap when you break them or bite them off. Must have for me

        Thank You

        Duane

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        • R Offline
          R Offline
          RJ Adventures
          Sous Vide Canning American BBQ System Team Blue
          wrote on last edited by
          #28

          @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

          ND MikeN 1 Reply Last reply
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          • ND MikeN ND Mike

            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.

            J Offline
            J Offline
            Jesser
            Canning Masterbuilt
            wrote on last edited by
            #29

            @ndmike what flavor snack sticks did you go with this year?

            ND MikeN 1 Reply Last reply
            1
            • J Jesser

              @ndmike what flavor snack sticks did you go with this year?

              ND MikeN Offline
              ND MikeN Offline
              ND Mike
              Big Green Egg Team Blue Regular Contributors Cast Iron Power User
              wrote on last edited by
              #30

              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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              • R RJ Adventures

                @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

                ND MikeN Offline
                ND MikeN Offline
                ND Mike
                Big Green Egg Team Blue Regular Contributors Cast Iron Power User
                wrote on last edited by
                #31

                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.

                R 1 Reply Last reply
                0
                • ND MikeN ND Mike

                  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.

                  R Offline
                  R Offline
                  RJ Adventures
                  Sous Vide Canning American BBQ System Team Blue
                  wrote on last edited by
                  #32

                  @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!

                  twilliamsT 1 Reply Last reply
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                  • R RJ Adventures

                    @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!

                    twilliamsT Offline
                    twilliamsT Offline
                    twilliams
                    Power User PK100 Regular Contributors Team Grey
                    wrote on last edited by
                    #33

                    RJ Adventures im guessing the bourbon peppercorn was better than willies…lol

                    R 1 Reply Last reply
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                    • twilliamsT twilliams

                      RJ Adventures im guessing the bourbon peppercorn was better than willies…lol

                      R Offline
                      R Offline
                      RJ Adventures
                      Sous Vide Canning American BBQ System Team Blue
                      wrote on last edited by
                      #34

                      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!

                      Screenshot_20210420-055534_Gallery.jpg

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