Weekend Processing
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I have traditionally used a milk based binder and have never had a problem with fat out unless I got the smoker temp too hot, over 170 degrees for snack sticks. I firmly believe in 160 degree hot water bath to finish snack sticks, bring 140-150 in smoker than finish in hot water bath
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I have traditionally used a milk based binder and have never had a problem with fat out unless I got the smoker temp too hot, over 170 degrees for snack sticks. I firmly believe in 160 degree hot water bath to finish snack sticks, bring 140-150 in smoker than finish in hot water bath
akdave Do you then cool at room temperature?
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akdave Do you then cool at room temperature?
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akdave Do you then cool at room temperature?
JerkyIsMySalad
As far as a water bath. A roaster, turkey cooker and a meat lug are options. If you can’t do all at once just split it up. Does not take long to get them to temp.
This is a 10# batch I did with lug and Sous Vide circulator.
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JerkyIsMySalad
As far as a water bath. A roaster, turkey cooker and a meat lug are options. If you can’t do all at once just split it up. Does not take long to get them to temp.This is a 10# batch I did with lug and Sous Vide circulator.
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PapaSop Are those collagen casings? I seen some opinions floating around that the collagen casings may not hold up to the hot water. Also, some collagen casings are thicker like the LEM brand.
JerkyIsMySalad
They are. Had a number of issues with the LEM brand and this was my first batch with Walton’s. I could tell as soon as I started stuffing them they were better. What a difference. Never going back. Even when a few of them started wrinking in the smoker the water bath smoothed them right out. Only way I’ll do these going forward. Summer sausage as well. -
JerkyIsMySalad
They are. Had a number of issues with the LEM brand and this was my first batch with Walton’s. I could tell as soon as I started stuffing them they were better. What a difference. Never going back. Even when a few of them started wrinking in the smoker the water bath smoothed them right out. Only way I’ll do these going forward. Summer sausage as well.PapaSop
BTW. That new name you have is awesome. Speaks volumes. -
PapaSop Thanks. I love Jerky. I have to vacuum seal it in small portions so that it lasts. Haha. I’m diggin the snack sticks too so hopefully I could master those!
JerkyIsMySalad
I have to do the same thing with my jerky or I’d eat it all in one sitting… With a beer of course!Just keep trying. You’ll get it. Always taste good no matter what they look like.
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I always use ice bath on smoked cured sasuage and snack sticks, once it has hit 160 degrees put it in ice bath to stop the cooking process and then I dry them and let it reach room temp then in the refrigerator usually for a day till I get my Dear Wife to vac seal them and then in the freezer
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I also have been using my time at home to do some meat processing. I did 12 lbs of Bloody Mary snack sticks and 12 lbs of Hatch Green Chili brats this week. For both I used 7.5 lbs venison, 3 lbs pork shoulder, and 1.5 lb pork fat. I added 1oz carrot fiber to the brats. To the sticks I added 2oz carrot fiber and 2oz ECA.
The Hatch green chili is my new favorite brat flavor. I did half with hi-temp cheddar. Awesome!
The Bloody Mary Snack Sticks turned out great, but still can’t beat Willie’s. This was my second time using the hot water bath method. That’s the way to do it! I use a bull rack with my Jim Bowie GMG and can get all sticks on 3 trays without crowding. Smoked for 5 hours rotating trays every 30 minutes. Then into electric roaster with water at 170 for about 1 hour. Ice bath and then set out to dry for about an hour, then in the fridge for about 24 hours.
My first time using the hot water bath, I didn’t watch it and didn’t realize how quick it would finish. My water temp jumped to 185. Stick internal temp was at about 174 before I realized it. It seemed I had a little fatting out, and the sticks kind of plumped causing a different texture on that batch. This batch was perfect though.
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PapaSop Did your Sous vide circulator have any problems with oils, fat or pieces of casings getting sucked into the circulator?
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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PapaSop Did your Sous vide circulator have any problems with oils, fat or pieces of casings getting sucked into the circulator?
Jonathon
None that I noticed. Not even any loose pieces in the water itself. -
PapaSop Interesting, that was my last good reason for putting them in vac bags still before putting them in the water.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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PapaSop Interesting, that was my last good reason for putting them in vac bags still before putting them in the water.
Jonathon
The water changed color a bit. Probably from the smoke but everything else seemed fine. -
I agree with cab90 on the meat needs to be cold when grinding and the grinder needs to be cold (i put my auger, tube, holding container in freezer night before and wrap ice packs around grinder to keep cool). But, are you sure its actually fat out or could it be they are just dry and shrunk up? I ask because that is a long time to smoke/cook snack sticks to an internal 165. what diameter snack sticks? Try 1 hr at 140 and 1hr at 150. Also, I would not dry at 120, just bring to room temp for 1hr, then roll smoke at 120 when you put in smoker (some will disagree but thats ok). Keep smoking and trying different methods, all smokers are different.
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