Jonathon This discussion was perfect timing for a recent experience. I just finished a 6 lb batch each of venison summer sausage and venison snak stix using Walton products. I used Sure Gel with the summer sausage and carrot fiber with the snack stix. I mix by hand and thought it was much easier to get good protein extraction on the summer sausage with Sure Gel than with the carrot fiber in the snack stix. I am fairly new to making cured sausage. From this experience I think I’ll stay with Sure Gel. It was easier and provided better results.
Best posts made by Ron Grisar
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RE: Which binder is the best to use
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RE: New Groups to Help Everyone on Smokers
Jonathon Great idea, Masterbuilt 30 here.
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RE: Sous Vide Snack Sticks
I was hoping the same could be done with the collagen casings as the summer sausage turned out so good.
Thank you all for your help, Happy New Year!
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RE: Snack sticks no hold
Jonathon Thanks, I’ll try 130° next time and see if there’s a noticable change
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RE: Walton's Grinders
Fat_Bob Great to hear, waiting on delivery today of my #12 I ordered just a couple days ago. Really surprised how fast it’s getting delivered. Have a Merry Christmas!!
Latest posts made by Ron Grisar
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RE: Imitation Bacon
James.Snustad Thanks, I was wondering if a higher % of pork might be used. Have you tried other ratios of venison/fat?
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RE: Imitation Bacon
smokinbubba Thanks, that’s about what I thought. I’ll give it a try
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Imitation Bacon
I purchased Imitation Bacon #2 to try with venison. I have pork butt to add for fat. I’m asking for recommendations on the ratio of venison/pork butt.
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RE: Sous Vide Snack Sticks
I was hoping the same could be done with the collagen casings as the summer sausage turned out so good.
Thank you all for your help, Happy New Year!
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Sous Vide Snack Sticks
After watching Jon’s live stream, I tried finishing summer sausage, fibrous casings, directly in water bath, no bags with great results.
My question is can I also finish snack sticks with collagen casings the same way? -
RE: Walton's Grinders
Fat_Bob Great to hear, waiting on delivery today of my #12 I ordered just a couple days ago. Really surprised how fast it’s getting delivered. Have a Merry Christmas!!
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RE: Snack sticks no hold
Jonathon Thanks, I’ll try 130° next time and see if there’s a noticable change
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RE: Snack sticks no hold
Jonathon I have been hot smoking snack sticks and summer sausage for a given amount of time and was not overly concerned with the IT as I finish to temp in Sous Vide. The IT is typically about 120° when I pull from smoker. Do you recommend an IT prior to Sous Vide?
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RE: Which binder is the best to use
Jonathon This discussion was perfect timing for a recent experience. I just finished a 6 lb batch each of venison summer sausage and venison snak stix using Walton products. I used Sure Gel with the summer sausage and carrot fiber with the snack stix. I mix by hand and thought it was much easier to get good protein extraction on the summer sausage with Sure Gel than with the carrot fiber in the snack stix. I am fairly new to making cured sausage. From this experience I think I’ll stay with Sure Gel. It was easier and provided better results.