Snack sticks in smoker
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I didn’t even think of doing a water bath. Thats a good idea. I’m still learning on this process. Does the water bath effect the taste of meat? I would think the hot water would change the stick texture. Thank you guys for all the responses and help. Like I said Im still learning Alot and all the advice is much appreciated.
Luebke1219 said in Snack sticks in smoker:
I didn’t even think of doing a water bath. Thats a good idea. I’m still learning on this process. Does the water bath effect the taste of meat? I would think the hot water would change the stick texture. Thank you guys for all the responses and help. Like I said Im still learning Alot and all the advice is much appreciated.
I can’t speak from personal experience, but I think many here have done this and can attest to the good results. The temperature rise time is short so the sticks are not exposed to the water very long . From what others are saying flavor and texture does not suffer.
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What kind of smoker do you have and how many lbs of sticks were you trying to do when the temperature stalled at 140 degrees?
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I have a electric smoker from menards so nothing special but it does everything I need for now. I was making a 5 lb batch and I put the probe on the rack of meat. Im trying another 5 lbs right now and I put it on the bottom rack this time. If I have a problem again I’ll do the water bath and then order a new thermometer.
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In regards to the water bath. I just finished my second batch of smack sticks in a water bath. They came out great. I did vacuum seal them because a while back I did polish rings and finished them in a water bath and it seemed to wash most of the smoke flavor out of them. I did a 20 lb. batch which I smoked at 140 for four hours then vacuum sealed in single layers and set water temp to 250 for 1 hour 20 min. Only way I will do them now.
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mdseaside i believe most have a water temp of 172° - 177°. What is your internal temp target?
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I use a sous vied heater that holds the temp at 152 and that is my target temp. That way it will never get over done. Set it and forget it.
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I use a sous vied heater that holds the temp at 152 and that is my target temp. That way it will never get over done. Set it and forget it.
mdseaside Totally agree 152F is what I use
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I use a sous vied heater that holds the temp at 152 and that is my target temp. That way it will never get over done. Set it and forget it.
mdseaside That’s what I do. I set the bath temperature to my target. It adds very little time and there’s absolutely no risk of overshooting.
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It’s 50 degrees outside and I’m smoking in the garage so the wind isn’t much of anything. I’m going to check my thermometer wen im done. I just looked at the sticks and they are pretty hard and wrinkles. Do you think they are safe?
Luebke1219 Just the other day I smoked some “Russian” sausages, I am suppose to smoke them until they reach a safe temperature and dunk them in ice water, but I could not reach that high temperature and finished them of in the oven until they reached a safe temperature. I read somewhere you could smoke them some, do sous vide or finish them in a oven. They came out good and very taste. With time we all make some plans to get done what’s needed!
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Luebke1219 Just the other day I smoked some “Russian” sausages, I am suppose to smoke them until they reach a safe temperature and dunk them in ice water, but I could not reach that high temperature and finished them of in the oven until they reached a safe temperature. I read somewhere you could smoke them some, do sous vide or finish them in a oven. They came out good and very taste. With time we all make some plans to get done what’s needed!
magician176 adapt and overcome.
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