Help With Making a Smaller Batch of Snack Sticks

  • Hi everyone,
    I need some help with making a smaller batch of snack sticks. I would like to make 5lbs to make sure I will like it first. I know I need 1 teaspoon of cure #1 for 5lbs of meat. How much sure gel meat binder do I need? Roughly 1 and 1/5th ounces of a 6oz packet?

    Thanks in advance

  • Admin

    That would be correct.
    If you have a small kitchen scale, it should be fairly easy to measure out close to that amount.
    If you don’t have a scale, just get as close as you can by “eyeballing” what that 1.2 ounces (1/5 of a package would be).
    Sure gel is not going to be something that requires such an extreme level of exactness that you’d hurt anything by using a little too much or a little less than it calls for.

  • Did not expect a reply on a sunday! Thanks for the info you guys at waltons are top notch!

  • Admin

    Thanks for the compliment @wrobben4848!

    Good luck in making your snack sticks! Hope it turns out fantastic!

  • Made the sticks on sunday and they came out great. I made Willies, Pepper Stick, and the Jalapeno. They are all good. I did add 1lb of hi temp chedder cheese to my 10lb batch of the Jalapeno. That is my favorite one, highly recommend it to all.

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  • W

    I believe the recommended curing time is 12 hours but can I go less than that? I was expecting my order to be here tonight and it won’t be here till tomorrow morning now.

    I was going to mix up my batch of jerky tonight but will have to do it tomorrow on my lunch break. Just wondering if tomorrow evening would be long enough to let the meat cure.



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  • M

    Your recipe calls for 1. Sure Cure, 2. Sure Gel Meat Binder, and 3. Smoked Meat Stabilizer. I have all but the Sure Gel Meat Binder. Can I get by without using this? Second question- Is Excalibur’s Cure Excellerator the same as Sure Cure?

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  • @andyman Great question, Carrot Fiber holds up to 26 times its weight in water, and while the 80 oz is still well inside that I have never done that before. I max out (even with Carrot Fiber) at 64 oz which is 2 qts. My only fear with doing 80 is that it might take a lot longer to cook as it will have more water content that will be trying to evaporate. Most of that water should be bound up in the carrot fiber though so it wouldn’t really be available to be cooked out. Hmmm, my recommendation, to be safe is to stick with 64 oz of water.

    Now, as to should you add more seasoning, some people will taste the difference if you did not add additional seasonings and some (most) will not. Your water and your seasoning is technically part of your meat block (anyone who is reading this who doesn’t consider this don’t worry!) so adjusting your meat block to include your water is sometimes done. If you do decide to add more spices or seasonings I would add aromatics and things like Rosemary and Basil, don’t add more salt as that is formulated specifically for the meat block.

    Hope this helps and if you do decide to go with 80 oz of water then I would be very interested in the results!

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  • D

    i use denuded round. higher cost, less waste, cleaner eating

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  • @twigg267 I did a meatgistics university article on this topic, you can view it Jerky 103 - Best Cuts For Jerky and read the article! Let me know if you have more questions beyond what is available there!

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  • A

    @jonathon I enjoyed this line of questions and comments, it made me think. Here is my related question: Assume I use 25 lbs. of meat to make summer sausage and add one package, 4 oz., of Carrot Fiber and 80 oz. of water. The ratio is 20 times the weight of water to the weight of CF. In other words, I am adding 5 lbs. 4 oz. of water/CF paste to my meat dough. Should I adjust the amount of salt and spices, I add to the dough? I am concerned that the flavor will be weaker if I don’t add spices for the new total, 30 lbs. curious as to what y’all thinking.

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