<![CDATA[Snack Stick Help]]>I have a bunch of liquid and or fat inside of my venison snack sticks…I started at a low temp (around 115) I mixed the meat better this time, what am I doing wrong?

]]>https://waltonsdev.nodebb.com/topic/4234/snack-stick-helpRSS for NodeThu, 10 Sep 2026 23:20:14 GMTSat, 04 Sep 2021 22:03:03 GMT60<![CDATA[Reply to Snack Stick Help on Thu, 09 Sep 2021 11:51:52 GMT]]>I agree with PapaSop on the sure-jel and I also like the “twang” the ECA gives.

]]>https://waltonsdev.nodebb.com/post/47235https://waltonsdev.nodebb.com/post/47235Thu, 09 Sep 2021 11:51:52 GMT<![CDATA[Reply to Snack Stick Help on Wed, 08 Sep 2021 02:20:01 GMT]]>johnsbrewhouse that’s where I live is Ketchikan…they wanted 100 for shipping so I told them to cancel the order…I have soy protein on the way

]]>https://waltonsdev.nodebb.com/post/47124https://waltonsdev.nodebb.com/post/47124Wed, 08 Sep 2021 02:20:01 GMT<![CDATA[Reply to Snack Stick Help on Wed, 08 Sep 2021 02:15:40 GMT]]>AK Meats USPS isn’t, it went to somewhere near Ketchikan to a fishing community that had a PO. The others live in Anchorage.

]]>https://waltonsdev.nodebb.com/post/47121https://waltonsdev.nodebb.com/post/47121Wed, 08 Sep 2021 02:15:40 GMT<![CDATA[Reply to Snack Stick Help on Wed, 08 Sep 2021 02:13:04 GMT]]>johnsbrewhouse hopefully they aren’t charging you 100 for shipping 🤣

]]>https://waltonsdev.nodebb.com/post/47119https://waltonsdev.nodebb.com/post/47119Wed, 08 Sep 2021 02:13:04 GMT<![CDATA[Reply to Snack Stick Help on Wed, 08 Sep 2021 02:13:00 GMT]]>twilliams I live in Washington State. I have shipped UPSP priority mail to AK a couple of times. We have several friends that live there.

]]>https://waltonsdev.nodebb.com/post/47118https://waltonsdev.nodebb.com/post/47118Wed, 08 Sep 2021 02:13:00 GMT<![CDATA[Reply to Snack Stick Help on Wed, 08 Sep 2021 02:06:14 GMT]]>AK Meats I know sure gel is the most popular around here, but I have used soy protein for years with no complaints

]]>https://waltonsdev.nodebb.com/post/47115https://waltonsdev.nodebb.com/post/47115Wed, 08 Sep 2021 02:06:14 GMT<![CDATA[Reply to Snack Stick Help on Wed, 08 Sep 2021 00:27:13 GMT]]>twilliams I ended up ordering a soy protein

]]>https://waltonsdev.nodebb.com/post/47107https://waltonsdev.nodebb.com/post/47107Wed, 08 Sep 2021 00:27:13 GMT<![CDATA[Reply to Snack Stick Help on Tue, 07 Sep 2021 23:57:00 GMT]]>AK Meats EEB42BAB-B25F-4CC4-A737-EF8EDFF61928.png

Here is what johnsbrewhouse was talking about. Not sure what zone you are located in

]]>https://waltonsdev.nodebb.com/post/47097https://waltonsdev.nodebb.com/post/47097Tue, 07 Sep 2021 23:57:00 GMT<![CDATA[Reply to Snack Stick Help on Tue, 07 Sep 2021 23:32:38 GMT]]>AK Meats Where in Alaska do you live. They could ship it to someone in the continental US then USPS it to AK rather than UPS. Ask Jon or Austin if they can use USPS to ship to you, if would certainly be much cheaper.

]]>https://waltonsdev.nodebb.com/post/47095https://waltonsdev.nodebb.com/post/47095Tue, 07 Sep 2021 23:32:38 GMT<![CDATA[Reply to Snack Stick Help on Tue, 07 Sep 2021 23:28:11 GMT]]>AK Meats Looks like Hi Mountain uses maltodextrin as a filler/binder.
Since sure gel isn’t an option try nonfat milk powder to add more binding.
Also great advice that others have given and protein extraction can’t be stressed enough
Good Luck on your next batch!

]]>https://waltonsdev.nodebb.com/post/47093https://waltonsdev.nodebb.com/post/47093Tue, 07 Sep 2021 23:28:11 GMT<![CDATA[Reply to Snack Stick Help on Tue, 07 Sep 2021 23:04:05 GMT]]>AK Meats I have used suregel and had good luck with that, also when you think you have mixed enough see if it sticks to your hands and try and pull apart should stretch out before it breaks.

]]>https://waltonsdev.nodebb.com/post/47091https://waltonsdev.nodebb.com/post/47091Tue, 07 Sep 2021 23:04:05 GMT<![CDATA[Reply to Snack Stick Help on Tue, 07 Sep 2021 22:37:14 GMT]]>PapaSop tried buying it online and they wanted to charge $100 for shipping to Alaska

]]>https://waltonsdev.nodebb.com/post/47090https://waltonsdev.nodebb.com/post/47090Tue, 07 Sep 2021 22:37:14 GMT<![CDATA[Reply to Snack Stick Help on Tue, 07 Sep 2021 21:39:14 GMT]]>What equipment are you using to cook your sticks? Some smokers used for barbequing/grilling can be difficult to maintain at low temperatures needed for products like sticks.

Your fat out problem sounds like a classic case of finishing at too high of temperature.
Check what ever you are using to monitor the cook temps against a known-to-be- accurate thermometer.

]]>https://waltonsdev.nodebb.com/post/47087https://waltonsdev.nodebb.com/post/47087Tue, 07 Sep 2021 21:39:14 GMT<![CDATA[Reply to Snack Stick Help on Tue, 07 Sep 2021 20:15:09 GMT]]>Sure Gel… Game changer! Now use with all snack sticks and summer sausage.

]]>https://waltonsdev.nodebb.com/post/47085https://waltonsdev.nodebb.com/post/47085Tue, 07 Sep 2021 20:15:09 GMT<![CDATA[Reply to Snack Stick Help on Mon, 06 Sep 2021 14:39:27 GMT]]>AK Meats I would use sure gel for a binder. It is milk based & contains phosphates to help with the binding. Protein extraction can be more difficult with wild game than beef or pork. It is just one more tool to make the process easier. As far as mixing goes, I would add all spices & additives to your meat 1st. Make sure your water mixed with plenty of crushed ice so it is as cold as possible. I would try not to add all the water at once. Try to add it slowly throughout the process to keep your meat from getting warm. This will allow you to mix your meat longer which will improve protein extraction & binding.

]]>https://waltonsdev.nodebb.com/post/46980https://waltonsdev.nodebb.com/post/46980Mon, 06 Sep 2021 14:39:27 GMT<![CDATA[Reply to Snack Stick Help on Mon, 06 Sep 2021 05:58:24 GMT]]>AK Meats alot of folks on here use sure gel. I have had good luck with soy protein. Carrot fiber is also an option. If you dont have any of that, I have used powdered milk in a pinch when I was out of the other stuff

]]>https://waltonsdev.nodebb.com/post/46971https://waltonsdev.nodebb.com/post/46971Mon, 06 Sep 2021 05:58:24 GMT<![CDATA[Reply to Snack Stick Help on Mon, 06 Sep 2021 03:55:01 GMT]]>IVERYAN sweet thanks for the tip!!! I used my kitchen aid to mix it…I think I could have mixed it more to get that protein extraction…and do you have any suggestions for a binder??

]]>https://waltonsdev.nodebb.com/post/46970https://waltonsdev.nodebb.com/post/46970Mon, 06 Sep 2021 03:55:01 GMT<![CDATA[Reply to Snack Stick Help on Mon, 06 Sep 2021 00:48:55 GMT]]>AK Meats i agree with the advice you have been given so far. However, i think it is possible to keep your 70/30 ratio if you can get adequate protein extraction. I am assuming you are hand mixing since your batch size is only 5 lbs. I dont know how many times you ran your mix through a grinder. I have seen people do this up to 4 times, freezing in between grinds and adding ice to keep the mixture cold. I also recommend using a binder if you arent already. If you can get good protein extraction, your room for error on your cook schedule is larger, so you wont have to obsess about it as much. I would learn every trick that you can about getting good protein extraction. Once you get that figured out, everything else in the process goes a lot better.

]]>https://waltonsdev.nodebb.com/post/46963https://waltonsdev.nodebb.com/post/46963Mon, 06 Sep 2021 00:48:55 GMT<![CDATA[Reply to Snack Stick Help on Sun, 05 Sep 2021 04:01:36 GMT]]>AK Meats another thing i will add is, is your smoker temps true to the reading on your gauge? Perhaps your cabin temp is hotter than what the display is reading. Maybe add a second temporary ambient temp probe to verify consistency. Hope all my info helps atleast a little bit.

]]>https://waltonsdev.nodebb.com/post/46930https://waltonsdev.nodebb.com/post/46930Sun, 05 Sep 2021 04:01:36 GMT<![CDATA[Reply to Snack Stick Help on Sun, 05 Sep 2021 03:53:36 GMT]]>AK Meats if you want to keep that schedule id say move the 115° to 1 hour.
Then 125 for 1 1/2 hours
Then 140 for 1 1/2 hours
Then 155 for 1 hour
Then 170 til IT of 157°

The sure gel binder may help you reduce the fat out as well as adjusting smoke schedule and meat ratio.

]]>https://waltonsdev.nodebb.com/post/46929https://waltonsdev.nodebb.com/post/46929Sun, 05 Sep 2021 03:53:36 GMT<![CDATA[Reply to Snack Stick Help on Sun, 05 Sep 2021 03:45:57 GMT]]>twilliams I did not go above 175

]]>https://waltonsdev.nodebb.com/post/46928https://waltonsdev.nodebb.com/post/46928Sun, 05 Sep 2021 03:45:57 GMT<![CDATA[Reply to Snack Stick Help on Sun, 05 Sep 2021 03:44:57 GMT]]>AK Meats so worst case scenrio lets use 15° increases.

115° for 1 1/2 hours
130° for 1 hour
145° for 1 hour
160° for 1 hour
175° for ?
Did you go above 175°?
In my opinion it is pushing it but Waltons smoke/cook schedule isnt far off from this, i would have to look again at what they recommend although i think they push it a bit fast but it must work for them so why change.

]]>https://waltonsdev.nodebb.com/post/46927https://waltonsdev.nodebb.com/post/46927Sun, 05 Sep 2021 03:44:57 GMT<![CDATA[Reply to Snack Stick Help on Sun, 05 Sep 2021 03:33:23 GMT]]>YooperDog thanks for the tip…definitely going to do less fat in the future and see what happens…might have to make breakfast sausage with the rest I already have ground up

]]>https://waltonsdev.nodebb.com/post/46926https://waltonsdev.nodebb.com/post/46926Sun, 05 Sep 2021 03:33:23 GMT<![CDATA[Reply to Snack Stick Help on Sun, 05 Sep 2021 03:31:06 GMT]]>AK Meats i think your water usage is fine. Waltons recommends 1 1/2 qts for 25 lbs which is 48oz. Which is 9.6oz for 5lbs. and you used 10oz. I personally use 64oz (2qts for 25lbs of meat).

]]>https://waltonsdev.nodebb.com/post/46924https://waltonsdev.nodebb.com/post/46924Sun, 05 Sep 2021 03:31:06 GMT