<![CDATA[Snack stix]]>Just finished a batch of elk snack stix using Excalibur jalapeño seasoning and pepper high temp cheese with carrot fiber as binder… amazing they came out great awesome flavor…if you like a little spice.

]]>https://waltonsdev.nodebb.com/topic/3406/snack-stixRSS for NodeThu, 10 Sep 2026 22:34:45 GMTMon, 08 Feb 2021 23:18:49 GMT60<![CDATA[Reply to Snack stix on Sat, 13 Feb 2021 15:59:36 GMT]]>Thank you for your input that sounds good to me…

]]>https://waltonsdev.nodebb.com/post/30873https://waltonsdev.nodebb.com/post/30873Sat, 13 Feb 2021 15:59:36 GMT<![CDATA[Reply to Snack stix on Sat, 13 Feb 2021 15:56:24 GMT]]>Great info I appreciate that…you know I have done without in the past as well using the high mountain or one of those brands and it came out great …I must say I have better seasoning now though with the Excalibur brands for sure…thanks again for info…

]]>https://waltonsdev.nodebb.com/post/30872https://waltonsdev.nodebb.com/post/30872Sat, 13 Feb 2021 15:56:24 GMT<![CDATA[Reply to Snack stix on Sat, 13 Feb 2021 15:11:32 GMT]]>I never used binder until I started watching Waltons videos, and my sausages turned out good. Now I use it if I have it, but don’t worry if I don’t have any. One place I find where it makes a difference is in my smoked polish

]]>https://waltonsdev.nodebb.com/post/30871https://waltonsdev.nodebb.com/post/30871Sat, 13 Feb 2021 15:11:32 GMT<![CDATA[Reply to Snack stix on Sat, 13 Feb 2021 14:34:19 GMT]]>I’m a little confused myself… I’ve made a lot of snack sticks without binder and the finish product was just fine. I will say that my curiosity has got the best of me and I will be ordering some sure gel to try on my next batch.
I’m new to this forum and I love it !!

]]>https://waltonsdev.nodebb.com/post/30868https://waltonsdev.nodebb.com/post/30868Sat, 13 Feb 2021 14:34:19 GMT<![CDATA[Reply to Snack stix on Sat, 13 Feb 2021 14:56:08 GMT]]>My philosophy has been to keep recipes simple and not look for solutions to problems that may not exist. I think adding extra binders to a purchased seasoning mix sometimes fits in that category.
If you grind well, and mix will, you may find your finished products will be just fine using the basic ingredients in your meat block and the binders that are already in your purchased seasoning mix.
Small diameter snack sticks also may be more forgiving than other large diameter sausages.
Also, if you are trying to make a super lean snack stick with low fat content in the meat block, you might have consistency issues with the finished product.
If you are making your own spice recipe from scratch, then it also makes sense to consider adding binders. My $.02

]]>https://waltonsdev.nodebb.com/post/30866https://waltonsdev.nodebb.com/post/30866Sat, 13 Feb 2021 14:56:08 GMT<![CDATA[Reply to Snack stix on Sat, 13 Feb 2021 08:52:32 GMT]]>Ok I understand the reason for surgel in cured products but here is my conundrum, my son is both milk and wheat intolerant. I think carrot fiber is my only choice for snack sticks. Since it retains so much water do I add more water than a recipe calls for or just enough to achieve PE?

]]>https://waltonsdev.nodebb.com/post/30865https://waltonsdev.nodebb.com/post/30865Sat, 13 Feb 2021 08:52:32 GMT<![CDATA[Reply to Snack stix on Thu, 11 Feb 2021 22:37:32 GMT]]>Sternh8gen Super Bind or Soy Protein blend would be best probably. Cold Phosphate will work too but you will get more benefits than just the increased water holding capacity with super bind or soy protein blend. Cold phos will increase the pH of the meat, making it easier to bind with water but also shortening its shelf life.

]]>https://waltonsdev.nodebb.com/post/30776https://waltonsdev.nodebb.com/post/30776Thu, 11 Feb 2021 22:37:32 GMT<![CDATA[Reply to Snack stix on Thu, 11 Feb 2021 22:37:25 GMT]]>I did use it for those reasons of lactose due to some family who is lactose intolerant and it worked just fine…stix came out great…??

]]>https://waltonsdev.nodebb.com/post/30775https://waltonsdev.nodebb.com/post/30775Thu, 11 Feb 2021 22:37:25 GMT<![CDATA[Reply to Snack stix on Thu, 11 Feb 2021 20:44:07 GMT]]>Sternh8gen im guessing cold phosfate? Jonathon

]]>https://waltonsdev.nodebb.com/post/30765https://waltonsdev.nodebb.com/post/30765Thu, 11 Feb 2021 20:44:07 GMT<![CDATA[Reply to Snack stix on Thu, 11 Feb 2021 19:54:13 GMT]]>For people with lactose intolerance, what’s and alternative to sure gel since carrot fiber is not recommended for snack sticks?

]]>https://waltonsdev.nodebb.com/post/30762https://waltonsdev.nodebb.com/post/30762Thu, 11 Feb 2021 19:54:13 GMT<![CDATA[Reply to Snack stix on Wed, 10 Feb 2021 15:10:37 GMT]]>Thank you both for the advice and info I will be doing my next next batch soon and will let you know how they came out… thanks again…

]]>https://waltonsdev.nodebb.com/post/30609https://waltonsdev.nodebb.com/post/30609Wed, 10 Feb 2021 15:10:37 GMT<![CDATA[Reply to Snack stix on Wed, 10 Feb 2021 15:01:21 GMT]]>Jack No, dont use carrot fiber for snack sticks, use sure gel if you want to use a binder at all. We recommend binders on cured sausage because it increases your margin of error for protein extraction and it enhances the final yield. Use Carrot Fiber for fresh sausage if you want it to maintain more moisture.

Thanks Tex_77 nice links!

]]>https://waltonsdev.nodebb.com/post/30607https://waltonsdev.nodebb.com/post/30607Wed, 10 Feb 2021 15:01:21 GMT<![CDATA[Reply to Snack stix on Wed, 10 Feb 2021 14:45:46 GMT]]>I believe these links may shed some light on your questions regarding carrot fiber and sure gel

https://meatgistics.waltonsinc.com/topic/234/meatgistics-carrot-fiber-phosphates-meat-binders?_=1612968021700

https://meatgistics.waltonsinc.com/topic/277/top-5-mistakes-made-when-making-homemade-snack-sticks?_=1612968021706

https://meatgistics.waltonsinc.com/topic/753/seasoning-additives-105-common-additives?_=1612968021710

]]>https://waltonsdev.nodebb.com/post/30602https://waltonsdev.nodebb.com/post/30602Wed, 10 Feb 2021 14:45:46 GMT<![CDATA[Reply to Snack stix on Wed, 10 Feb 2021 14:38:50 GMT]]>I’m confused as well to use or not to use a binder with snack stix please jump on on this conversation anyone with input would be great help…I used carrot fiber it worked great but I hear some folks don’t use a binder forcsnack stix…i’m new at it so I would like to hear from the pros out there…thanks…

]]>https://waltonsdev.nodebb.com/post/30599https://waltonsdev.nodebb.com/post/30599Wed, 10 Feb 2021 14:38:50 GMT<![CDATA[Reply to Snack stix on Wed, 10 Feb 2021 13:58:26 GMT]]>Jonathon I’m still a bit confused. I’ve been making the snack sticks for a few years in 16mm calogen casings with no problems, should I be using the carrot fiber and what would it accomplish?

]]>https://waltonsdev.nodebb.com/post/30595https://waltonsdev.nodebb.com/post/30595Wed, 10 Feb 2021 13:58:26 GMT<![CDATA[Reply to Snack stix on Wed, 10 Feb 2021 13:02:37 GMT]]>Jack Carrot Fiber is best used in fresh sausage like brats, sure gel meat binder is better for cured sausage. Some people do use the carrot fiber in cured sausage though and they seem happy with their results. If I am giving advice though it is to use sure gel for cured sausage and carrot fiber for fresh.

]]>https://waltonsdev.nodebb.com/post/30590https://waltonsdev.nodebb.com/post/30590Wed, 10 Feb 2021 13:02:37 GMT<![CDATA[Reply to Snack stix on Tue, 09 Feb 2021 22:29:39 GMT]]>Also the binder helps hold the fat content from what I was told??..

]]>https://waltonsdev.nodebb.com/post/30526https://waltonsdev.nodebb.com/post/30526Tue, 09 Feb 2021 22:29:39 GMT<![CDATA[Reply to Snack stix on Tue, 09 Feb 2021 22:25:05 GMT]]>As I am new to this snack stick making I learned that the carrot fiber helps with binding and h20 holding…came out great…and I guess I should does a guy need a binder for snak stix???

]]>https://waltonsdev.nodebb.com/post/30523https://waltonsdev.nodebb.com/post/30523Tue, 09 Feb 2021 22:25:05 GMT<![CDATA[Reply to Snack stix on Tue, 09 Feb 2021 22:12:00 GMT]]>Buckmaster what does the carrot fiber do? I use 80/20 venision/pork fat with willies, cheddar cheese, h2O, and a few ounces hot sauce, 6 lb batches.

]]>https://waltonsdev.nodebb.com/post/30519https://waltonsdev.nodebb.com/post/30519Tue, 09 Feb 2021 22:12:00 GMT<![CDATA[Reply to Snack stix on Tue, 09 Feb 2021 13:59:59 GMT]]>twilliams 🎯

]]>https://waltonsdev.nodebb.com/post/30496https://waltonsdev.nodebb.com/post/30496Tue, 09 Feb 2021 13:59:59 GMT<![CDATA[Reply to Snack stix on Tue, 09 Feb 2021 02:36:24 GMT]]>YooperDog both are binders i believe, carrot fiber does hold more water than suregel. So you are correct. Not sure if carrot fiber has any less or more binding properties or protein extraction compared to sure gel

]]>https://waltonsdev.nodebb.com/post/30486https://waltonsdev.nodebb.com/post/30486Tue, 09 Feb 2021 02:36:24 GMT<![CDATA[Reply to Snack stix on Tue, 09 Feb 2021 02:04:44 GMT]]>twilliams Buckmaster from my recall carrot fiber is more for moisture retention and sure gel being a milk product helps with protein extraction. If I messed that up I am sure someone will set me straight.undefined 😊

]]>https://waltonsdev.nodebb.com/post/30483https://waltonsdev.nodebb.com/post/30483Tue, 09 Feb 2021 02:04:44 GMT<![CDATA[Reply to Snack stix on Tue, 09 Feb 2021 00:04:34 GMT]]>Buckmaster maybe for next time keep this in mind. As far as binders, sure gel for smoked products carrot fiber for fresh products. Not sure why, just remember seeing that on this forum.

]]>https://waltonsdev.nodebb.com/post/30480https://waltonsdev.nodebb.com/post/30480Tue, 09 Feb 2021 00:04:34 GMT