Gelatin in snack stix

Discussion in 'Sausage' started by skhunter, Dec 13, 2011.

  1. 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.
     
  2. solaryellow

    solaryellow Limited Mod Group Lead

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

    mdboatbum Master of the Pit OTBS Member

    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.
     
  4. doctord1955

    doctord1955 Smoking Fanatic

    Gelatan is used more as a binder or glue!
     
  5. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Ditto

    Gelatin is used more in lunchmeat style processing

    If you want moist use some Ames Phos or increase the fat cut in.
     
  6. I have made deer bacon and really like the texture. I'm shooting for that texture in my stix.
     
  7. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    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.
     
  8. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    And I don't think that I ever will use gelatin either.
     
  9. 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.
     
  10. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member


    Hows about some pics?
     

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