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.

Jonathon Great idea, Masterbuilt 30 here.

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!

Jonathon Thanks, I’ll try 130° next time and see if there’s a noticable change

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!!

JoeB I was thinking about getting a party stacker for finishing sausage etc but am concerned about safety of putting meat directly in cooler without bagging it first. Do you know if cooler is food safe plastic?

James.Snustad Thanks, I was wondering if a higher % of pork might be used. Have you tried other ratios of venison/fat?

smokinbubba Thanks, that’s about what I thought. I’ll give it a try

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.

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!

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?

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!!

Jonathon Thanks, I’ll try 130° next time and see if there’s a noticable change

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?

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.