Perhaps but have been successful with protein extraction without binders.
I’m about to do another 5 pounds of the same seasoning but without the carrot fiber to see how it turns out.
I have been using a quarter cup of ice water per pound. I’ll probably cut that back some too.

YooperDog I did not know that. I’ve made habanero bbq and willies snackin sticks with pheasant meat without issue. First time trying the carrot fiber trying to make stuffin easier.

Thanks

Mickey Page Thanks!
I will try it again.

Mickey Page
I start low @ around 120 degrees and about every hour step up 10 degrees until 145 degrees hold for 2 hours. the step up to 165 for an hour or so then finish at 185ish until internal is above 155-160 ish.
This can take 5-8 hrs typically.
I thought it was a lot of water but I thought I read somewhere up to 1 cup per pound.

Hi everyone, I recently smoked 80/20 beef with the jalapeno snack stick seasoning and used carrat fiber and high temp cheese for the first time. used 21mm casings.
so for some reason they came out with a extra greasy film on the outside. I have made other snack sticks such as willies, habanero bbq and never had this issue before using 80/20 beef.
Could it have been the carrot fiber? Or just the character/nature of that jalapeno seasoning?
Or perhaps the high temp cheese?
Any thoughts for the experts out there?
I also increased the water. normally I use 5 cups for 5 pounds of meat.
However this time I used 6 cups to make it easier to stuff the casings.
Perhaps this one extra cup was the culprit.
Any help would be appreciated!
Thanks