• Team Blue Admin Walton's Employee Power User

    During the livestream someone asked what they could do to make a 50/50 snack stick that wouldn’t render out a ton of fat. We decided to pick up some pork butts, trim off fat and see what would happen. First, we used Sur Gel as a binder figuring the added protein from that would help us with protein extraction and therefore keep the fat bound and prevent it from rendering.

    Then we mixed, and mixed and mixed and MIXED and stuffed into 19mm smoke collagen casings.

    Happily, we had very little fat rendering out of the snack sticks during the smoking process! So, you can go up to at least 50/50 with fat IF you use a protein adding binder and mix it like your life depends on it!

Suggested Topics

  • 5
  • 6
  • 4
  • 6
  • 7

Community Statistics

24
Online

16.8k
Users

3.9k
Topics

52.6k
Posts

About Meatgistics

Meatgistics is brought to you by Walton's (waltonsinc.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.