no_eyes_processor If we ever do a huge sale on the PK I will be sure to let you know! Glad to hear you are still at it and are perfecting your snack sticks, once you can do snack sticks consistently everything else is pretty simple. There really isn’t much difference between that and summer sausage or the cured ethnic sausages!
Snack stick question!
I am going to be making a 10 pound batch of pepper stick snack sticks how much water do I add for easier stuffing. or is the water that I mix the sure gel in enough for the batch is there a ratio for sure jell to water?
I have only made about three batches of snack sticks so far but, I have found that adding an extra ounce of water ( per 5lb batch) over what is called for in the recipe, makes the meat “flow just a little easier when stuffing into casings.
So far, the texture of the finished product has been great and I have had no problem with casings breaking etc. from the excess moisture.
MikesMeats A ratio of 2 qts to 25 lb of meat will make stuffing a lot easier. The first time I used that much water I was concerned that I had measured something incorrectly because it was almost soupy but in the end, it stuffed wonderfully and the finished product had a good consistency!