Gelatin in snack stix

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skhunter

Smoke Blower
Original poster
Nov 7, 2007
88
10
Saskatchewan, Canada
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.
 
I would look to use soy protein concentrate or nonfat dry milk powder to retain moisture instead of gelatin.
 
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.
 
Ditto

Gelatin is used more in lunchmeat style processing

If you want moist use some Ames Phos or increase the fat cut in.
 
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.
 
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And I don't think that I ever will use gelatin either.
 
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.
 
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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