<![CDATA[Water in recipes]]>I am making another attempt at snack sticks. I have a cannon for a stuffer until I can afford a stuffer. I am using carrot binder. I want to know if anyone has tried this at their beginning of making snack sticks. I am using small portion of meat until I can figure this out. This next batch is about 3.5 lbs of beef. I have a masterbuilt electric smoker. I would like to get it cooked at least amount of time but will be patient until I get the proper internal temperature. If someone has a water per pound for carrot binder it will be greatly appreciated. Or what they have tried and worked for them.

Thanks in advance

]]>https://waltonsdev.nodebb.com/topic/2525/water-in-recipesRSS for NodeFri, 11 Sep 2026 00:12:42 GMTMon, 27 Jul 2020 20:41:52 GMT60<![CDATA[Reply to Water in recipes on Wed, 29 Jul 2020 14:34:19 GMT]]>sbtech Not a table no because it would be impossible to manage across different additives and when they are being used for different things. For sure gel with snack sticks for a 5 lb batch you can use between 1 and 1.5 cups of water, the 1.5 will be the higher end of what you would want to use and it is going to increase your cook time as a lot of that water will have to be cooked out as a snack sticks is a “semi-dried” product.

]]>https://waltonsdev.nodebb.com/post/20082https://waltonsdev.nodebb.com/post/20082Wed, 29 Jul 2020 14:34:19 GMT<![CDATA[Reply to Water in recipes on Wed, 29 Jul 2020 14:18:45 GMT]]>I only posted on the Recipe blog. I am only working with 5 lbs of meat until I get it right. I will order the Sure Gel. Is there any table on how much water per pound when adding additives like Sure Gel and Carrot Binder.
Thanks Johnathon

]]>https://waltonsdev.nodebb.com/post/20078https://waltonsdev.nodebb.com/post/20078Wed, 29 Jul 2020 14:18:45 GMT<![CDATA[Reply to Water in recipes on Wed, 29 Jul 2020 13:33:33 GMT]]>Interesting because I responded to this somewhere yesterday. Did you put a question through the website or something? Carrot Fiber is great for fresh sausage but when making cured sausage I would recommend the Sure gel as it does a better job assisting in protein extraction. Carrot fiber binds water more effectively than Sure Gel but that isn’t really the goal when making a cured sausage. I’d also recommend you follow the recipe/smoke schedule in the link below as closely as possible. The only thing I would do differently would be to add sure gel, which we didn’t in that video because it was just the basics.
https://meatgistics.waltonsinc.com/topic/763/cured-sausage-106-basics-of-making-snack-sticks

]]>https://waltonsdev.nodebb.com/post/20075https://waltonsdev.nodebb.com/post/20075Wed, 29 Jul 2020 13:33:33 GMT<![CDATA[Reply to Water in recipes on Wed, 29 Jul 2020 00:23:11 GMT]]>PapaSop Thank you for your help. I will try that out. Jonathan has not had amy input. Will try with info I have

]]>https://waltonsdev.nodebb.com/post/20055https://waltonsdev.nodebb.com/post/20055Wed, 29 Jul 2020 00:23:11 GMT<![CDATA[Reply to Water in recipes on Tue, 28 Jul 2020 21:47:33 GMT]]>sbtech
Jonathan is probably the goto on this but. Only used the carrot fiber once. I used at the rate of 2-2.5 oz of water per 1.6 oz of carrot fiber per lb. Smoked the sticks until they reached 145 IT. Then finished in a 170 deg. hot water bath until they hit 160. About 12 minutes. Ice bath, then hang overnight, temp. permitting. Or hang for an hour, fridge overnight and package.

]]>https://waltonsdev.nodebb.com/post/20051https://waltonsdev.nodebb.com/post/20051Tue, 28 Jul 2020 21:47:33 GMT