Sous Vide Snack Sticks
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After watching Jon’s live stream, I tried finishing summer sausage, fibrous casings, directly in water bath, no bags with great results.
My question is can I also finish snack sticks with collagen casings the same way? -
After watching Jon’s live stream, I tried finishing summer sausage, fibrous casings, directly in water bath, no bags with great results.
My question is can I also finish snack sticks with collagen casings the same way? -
After watching Jon’s live stream, I tried finishing summer sausage, fibrous casings, directly in water bath, no bags with great results.
My question is can I also finish snack sticks with collagen casings the same way?Ron Grisar as YooperDog says yes you can I’ve done it before with great results IMO
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After watching Jon’s live stream, I tried finishing summer sausage, fibrous casings, directly in water bath, no bags with great results.
My question is can I also finish snack sticks with collagen casings the same way?Ron Grisar I also finish mine in water with an electric Turkey roaster with great results.
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I was hoping the same could be done with the collagen casings as the summer sausage turned out so good.
Thank you all for your help, Happy New Year!
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When finishing sticks or summer sausage via sous vide, can you just set the temp to 165 for a couple hours vs using temp probe?
Bigtwin 165F is too hot for sous vide snack sticks
They will reach that temp in minutes and you may have fat-out
Better to give them an hour at 150-153F this will not over cook the sticks and ground meat at 150 internal will be pasteurized in around a minute
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