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Gelatin in snack stix

post #1 of 10
Thread Starter 

Anybody add gelatin when making snack stix. I am using 10lbs moose and 6 lbs pork trim. I am thinking of adding some gelatin to get a more moist stick. Anyone have a suggestion as to how much to use.

post #2 of 10

I would look to use soy protein concentrate or nonfat dry milk powder to retain moisture instead of gelatin.

post #3 of 10

Give it a try. I was wondering about injecting pork butts with gelatin to give more of that velvety mouth feel. I bet it'd be good in snack sticks.

post #4 of 10

Gelatan is used more as a binder or glue!

post #5 of 10

Ditto

 

Gelatin is used more in lunchmeat style processing

 

If you want moist use some Ames Phos or increase the fat cut in.

post #6 of 10
Thread Starter 

I have made deer bacon and really like the texture. I'm shooting for that texture in my stix.

post #7 of 10

Like mentioned already I'd go with phosphate, soy protein or dried milk for moister sausage. Gelatin is more of a binder but it will give you that mouth feel. If you try it let us know how it comes out.

post #8 of 10

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And I don't think that I ever will use gelatin either.

post #9 of 10
Thread Starter 

Got them done today. I used 3\4 cup gelatin powder and it came out exactly how I wanted it. It reached 155 IT about 2 hrs quicker than it normally does. Gonna do another batch tommorrow.

post #10 of 10
Quote:
Originally Posted by skhunter View Post

Got them done today. I used 3\4 cup gelatin powder and it came out exactly how I wanted it. It reached 155 IT about 2 hrs quicker than it normally does. Gonna do another batch tommorrow.



Hows about some pics?

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