Sous vide snack sticks/ sausage

[jpurol]

It is so much fun trying to come up with creative ways to make things easier.

[jpurol]

Did 20 pounds of snack sticks finishing sous vide. Had the temp set at 173. Pulled from smoker at i.t. Of 130 took 15-20 minutes.
Pros:
Takes hours off finishing them in the smoker.
Flavor seems to be there immediately after ice bath
Consistent firmness
Great snap ( used natural sheep casings)

Cons:
Only one I can think of is you better be ready to move fast it is quick!

Conclusion:

Should of tried this years ago!

[jpurol]

[jpurol]

[jpurol]

[PapaSop]

jpurol
Just did the same thing. Pictures to come later.

[Jonathon]

Both jpurol and PapaSop We need to start doing a better job of pointing this out. IF you used Encapsulated Citric Acid then you need to keep it above 130 for an hour to let the encapsulation dissolve fully.

[jpurol]

I didn’t use encapsulated citric acid on this batch but that is good to know. So when I do,I think holding them between 130-140 for a hour before pulling from the smoker would be best?

[Nicolai]

Would it be better to leave in the smoker longer or in the sous vide?

[jpurol]

Smoker. In the sous vide the fat will melt.