Does this stuff go bad?

[hutcho]

Well does it? Kept in fridge if that helps.

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[Habanero Smoker]

The Soy Protein Isolate has an indefinite shelf life when stored properly. Make sure the lid is always tight, and keep in in a dry, dark, cool location. Another thing you can do, but I don't believe is necessary, as you use it, transfer it a smaller jar so there is less airspace in the container.

The collagen casings, can dry out and become brittle over time. It is best to use them fairly soon. When I store them I seal them in the original packaging, then put them in a freezer Ziploc bag, and place them in the crisper drawer in the refrigerator; that is set for vegetables.

[hutcho]

Great!! I ordered new casings but forgot the binder when I put the order in.  Hate to spend more on shipping just for 1 thing.  Should have snack sticks smoking this weekend then! Thanks for your help!!

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[hutcho]

Everything was kept in the spare fridge in the garage.  The lid was nice and tight, actually kind of hard to unscrew.  The casings are s brand new 3 pack I never opened.  Is there a way to check if they are suitable? I'll probably just use the others so I don't waste 25lbs of meat but doesn't hurt to have spares.  My biggest concern was the protein being bad and somehow making someone sick.  I can live with a subpar product but not that.  Anyways. Thanks again for your help!

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[Habanero Smoker]

I don't use collagen casing often, and when I do I generally use them up in a short period of time. I would believe the main indicator if they are too dry, would be if they split or crack as you stretch them out and slide them over the horn.

[hutcho]

Ok so been reading a little more.  The soy protein blend I got I've read is more for summer sausage.  Waltons recommended sure gel binder or something similar for the binder.  Is there another alternative that I don't have to order? I thought I saw something about dried milk powder or something...

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[Habanero Smoker]

I rarely make snack sticks, so maybe other who do will chime in. When I occasionally do make them,

At first I thought Sur Gel is a pectin that is used in making jams etc. Then I went on the Walton site and seen there is a product called Sure Gel; which is soy protein with phosphates added. It's a simple error to make. Phosphates tend to help hold water in cooked products; so I don't understand why they would recommend that for snack sticks; unless it binds with the water to make it unavailable to bacteria. On the other hand Walton is a very good source on learning how to make sausages.

I believe the best binder is the primary bind. That is formed when the ground meat, salts and other ingredients are mixed until the meat becomes very sticky. When I do add a binder to the sausage I will generally use one of the following; soy protein concentrate, powdered milk, or fermento (buttermilk that give the sausage a "tang" without using encapsulated citric acid). Though this is the first time I've heard of Sure Gel. It looks like a good product, but I personally would not use it. Phosphates leave a metallic/bitter after taste when I get something that has too much in it.

I made an error in my post; I meant to say soy protein concentrate not isolate.