Snack stix
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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???
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Also the binder helps hold the fat content from what I was told??..
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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.
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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.
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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…
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I believe these links may shed some light on your questions regarding carrot fiber and sure gel
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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!
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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…
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For people with lactose intolerance, what’s and alternative to sure gel since carrot fiber is not recommended for snack sticks?
Sternh8gen im guessing cold phosfate? Jonathon
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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…??
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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.
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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?
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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 -
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 !! -
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
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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…
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Thank you for your input that sounds good to me…
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