Snack sticks

[Rogers]

[PapaSop]

Rogers
Were the sticks possibly touching in those spots? Perhaps just an area where there was more fat than meat. I’ve had that happen.

[Parksider]

Rogers we’re those spots close to the chimney? I’ve see this before only when temp gets too hot. Slow it down or use a water bath to finish.

[Jonathon]

Rogers If you followed a good smoke schedule then I think this might just be fatting out. Did you get really good protein extraction? It could just be that the fat rendered out of the meat and got trapped between the meat and the casing.

So, first guess would be smoke schedule, if that is good then try mixing more and/or using a binder like sure gel.

[Rogers]

Parksider No they weren’t close to the chimney and I did do a water bath it’s got to either be a rushed it or wasn’t mixed good enough but I mixed for probably 5 minutes by hand So sticky I couldn’t get it off my hands

[Rogers]

Jonathon I will slow my smoke schedule down a little more I thought I had good protein extraction but I can try the sure gel I just bought a pack of that not real familiar with the sure gel

[Rogers]

PapaSop I had them spaced fairly good not saying there it wasn’t a few spots touching but for the most part I think I had them spaced pretty good

[Jonathon]

Rogers That’d be my guess, it just looks like fat pockets, I could be wrong but that’s what it looks like to me. Sure gel is probably my favorite binder that we sell it’s a little more expensive than carrot fiber but it probably does a little bit better of a job, so if you are having a specific problem then I would say go with the sure gel for a batch or two and then see if you can get the same results with carrot fiber.