How many people use sure gel in making snack sticks.

]]>https://waltonsdev.nodebb.com/topic/3778/sure-gelRSS for NodeThu, 10 Sep 2026 20:42:22 GMTSat, 17 Apr 2021 20:55:23 GMT60twilliams actually I like the willies, just because the red pepper flavor I like better than the black peppercorns, but I gave a couple to a guy I know that does a bunch of smoked stuff and he said they were by far the best snack sticks he’s ever had!

]]>https://waltonsdev.nodebb.com/post/35475https://waltonsdev.nodebb.com/post/35475Tue, 20 Apr 2021 09:56:32 GMTRJ Adventures im guessing the bourbon peppercorn was better than willies…lol

]]>https://waltonsdev.nodebb.com/post/35460https://waltonsdev.nodebb.com/post/35460Tue, 20 Apr 2021 01:29:19 GMT@ndmike yeah we do that or I usually stick to about 25-30% pork fat depending on the flavor brat. I’ve had a bunch of people loving the habanero BBQ this year! Made a bunch of BBQ too, some with pepperjack HT cheese, I have a ton of seasonings I’ve bought to make samples for people to try… just made willies and the bourbon and peppercorn which was also phenomenal!

]]>https://waltonsdev.nodebb.com/post/35298https://waltonsdev.nodebb.com/post/35298Mon, 19 Apr 2021 09:00:51 GMTRJ Adventures I would say yes to the snap. We use hog casings too so that helps also. We mixed all of our meat block 50% deer to 50% pork butts. That is what we have pretty much always done.

]]>https://waltonsdev.nodebb.com/post/35287https://waltonsdev.nodebb.com/post/35287Mon, 19 Apr 2021 03:42:23 GMTJesser Willies and they might be my favorite stick ever! Just enough heat at the end to make them great. My kids can eat them too without saying they are too spicy!

]]>https://waltonsdev.nodebb.com/post/35286https://waltonsdev.nodebb.com/post/35286Mon, 19 Apr 2021 03:40:12 GMT@ndmike what flavor snack sticks did you go with this year?

]]>https://waltonsdev.nodebb.com/post/35276https://waltonsdev.nodebb.com/post/35276Mon, 19 Apr 2021 03:04:35 GMT@NDMike does that end up giving you a nice snap as well to your venison brats? What kind of fat ratio do you add when making venison brats

]]>https://waltonsdev.nodebb.com/post/35260https://waltonsdev.nodebb.com/post/35260Mon, 19 Apr 2021 01:58:11 GMTIt takes the mushiness out of your sticks. Also helps give them a nice snap when you break them or bite them off. Must have for me

]]>https://waltonsdev.nodebb.com/post/35253https://waltonsdev.nodebb.com/post/35253Mon, 19 Apr 2021 01:19:15 GMTWe actually used sure gel in all the deer sausage we made this year from snack sticks to summer sausage to country style(rope) sausage. We also used it in our brats which we added cure to and smoked.

]]>https://waltonsdev.nodebb.com/post/35224https://waltonsdev.nodebb.com/post/35224Sun, 18 Apr 2021 22:34:23 GMTSure gel for me every time now. I used powdered milk before and it did work, but sure gel is superior and it doesn’t cost that much.

]]>https://waltonsdev.nodebb.com/post/35205https://waltonsdev.nodebb.com/post/35205Sun, 18 Apr 2021 20:39:33 GMTThere is no going back.

]]>https://waltonsdev.nodebb.com/post/35148https://waltonsdev.nodebb.com/post/35148Sun, 18 Apr 2021 16:39:39 GMTcdavis Thanks. Made two batches of sticks this week. Always looking for tips. I left mine in the GMG DB until 160°IT. Have done but spots, though, so some may get a little over temp. I’m doing smaller batches for variety so hand mix. Thanks Jonathan for the tip of wearing cotton gloves under the nitrile ones. What a difference. No you have good protein extraction when it pulls your gloves off.

]]>https://waltonsdev.nodebb.com/post/35147https://waltonsdev.nodebb.com/post/35147Sun, 18 Apr 2021 16:20:48 GMTwdaly I set my water temperature to 165 that way if I get distracted I don’t over cook em.

]]>https://waltonsdev.nodebb.com/post/35145https://waltonsdev.nodebb.com/post/35145Sun, 18 Apr 2021 16:10:15 GMT@ndmike I just started mine early and kept checking water temperature till I got to 165 and marked my dial. It’s been good so far. I don’t pull my sticks out of the smoker at any certain temperature. I wait for the stall to hit. For my smoker it seems to hit anywhere from 140 to 150 IT. Then I go to the roaster. I figure why pull them if the temperature is still climbing. Once in the roaster it only takes 30 to 45 minutes. Much better than another 4 hours in the smoker.

]]>https://waltonsdev.nodebb.com/post/35143https://waltonsdev.nodebb.com/post/35143Sun, 18 Apr 2021 16:06:55 GMTcdavis Yep that is what I’m talking about! I just looked at mine and I can set mine to 150 and go up from there. Do you use a long stem thermometer to check the water temp or do you just go off the temp settings on the roaster?

]]>https://waltonsdev.nodebb.com/post/35137https://waltonsdev.nodebb.com/post/35137Sun, 18 Apr 2021 13:37:18 GMTsmokinbubba yeah…we made snack sticks and summer sausage for the first time this year. I was up until 0430 finishing the summer sausage. That is when I started thinking there has to be another way!

]]>https://waltonsdev.nodebb.com/post/35136https://waltonsdev.nodebb.com/post/35136Sun, 18 Apr 2021 13:32:35 GMTcdavis Do you set your roaster on the lowest setting or just try to get the water to 172°? I want to try this method.

]]>https://waltonsdev.nodebb.com/post/35133https://waltonsdev.nodebb.com/post/35133Sun, 18 Apr 2021 13:24:09 GMTcdavis nice! It’s always a treat when you get to make them but even more when they’re ready to eat! Just don’t forget that ice bath after…these go quick after that water bath starts which is what I love!

]]>https://waltonsdev.nodebb.com/post/35131https://waltonsdev.nodebb.com/post/35131Sun, 18 Apr 2021 13:16:45 GMT@ndmike I use a roaster pan and it works great. This is 12.5 lbs of sticks. Good luck and like they say you won’t go back…

]]>https://waltonsdev.nodebb.com/post/35127https://waltonsdev.nodebb.com/post/35127Sun, 18 Apr 2021 12:39:10 GMTJesser I use it every time…game changer. My smoker set up doesn’t do well at low and slow. I’ve never had an issue with ‘fat out’ or protein extraction using sure gel

]]>https://waltonsdev.nodebb.com/post/35113https://waltonsdev.nodebb.com/post/35113Sun, 18 Apr 2021 04:55:11 GMTJesser started using this year, and although i got good protien extraction without it before using it i will not go without suregel again.

]]>https://waltonsdev.nodebb.com/post/35111https://waltonsdev.nodebb.com/post/35111Sun, 18 Apr 2021 04:20:54 GMTAgreed, you will never go back! Honestly, it’s worth getting a sous vide cooker no matter what…we use it for a bunch of stuff, even cooking our steaks to that perfect temp, finishing them off with a blow torch or sear on a grill for that over the edge taste, finish and consistency! If you do get one, watch sous vide everything on YouTube and watch some of the stuff he does with it…amazing!

]]>https://waltonsdev.nodebb.com/post/35103https://waltonsdev.nodebb.com/post/35103Sun, 18 Apr 2021 02:11:16 GMT@ndmike once you finish in either roaster or sous vide you will never look back, guaranteed.

]]>https://waltonsdev.nodebb.com/post/35100https://waltonsdev.nodebb.com/post/35100Sun, 18 Apr 2021 01:58:47 GMTRJ Adventures we use a Bradley but that is going to change. I am either going to make a smoker or find something better. I think for the most part if you have a smoker that can stay at about 150 for a few hours that is about all you need. I think I’m going to start finishing them in a roaster pan or sous vide. Will try the roaster pan way first since I already have one.

]]>https://waltonsdev.nodebb.com/post/35096https://waltonsdev.nodebb.com/post/35096Sun, 18 Apr 2021 00:53:19 GMT