Sure gel
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Jesser started using this year, and although i got good protien extraction without it before using it i will not go without suregel again.
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RJ 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.
@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… -
@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…cdavis 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!
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@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…cdavis Do you set your roaster on the lowest setting or just try to get the water to 172°? I want to try this method.
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@ndmike once you finish in either roaster or sous vide you will never look back, guaranteed.
smokinbubba 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!
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@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…cdavis 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?
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cdavis 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?
@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.
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cdavis Do you set your roaster on the lowest setting or just try to get the water to 172°? I want to try this method.
wdaly I set my water temperature to 165 that way if I get distracted I don’t over cook em.
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cdavis 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.
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There is no going back.
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Sure 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.
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We 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.
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@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
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We 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.
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Jesser 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!
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@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
RJ 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.
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RJ 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.
@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!
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@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!
RJ Adventures im guessing the bourbon peppercorn was better than willies…lol
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