Water in recipes
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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
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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
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. -
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. -
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 -
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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.
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