HOW TO MAKE A SOUS VIDE TANK FOR SNACK STICKS
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I have the same cooler but instead of a hole, I cut a “U” shape in the middle of the long side. Makes it easy to remove the top to check on the contents.
One of the best kitchen tools I have ever purchased. -
processhead
Chuck is a a just a tough steak
Sous vide steak instructions
Very Rare to Rare: 120°F (49°C) to 128°F (53°C), 1 to 2 1/2 hours. Medium-rare: 129°F (54°C) to 134°F (57°C), 1 to 4 hours (2 1/2 hours for temperatures under 130°F/57°C). Medium: 135°F (57°C) to 144°F (62°C), 1 to 4 hours.We can do this because with solid meat cuts pathogens are at the surface and the temperature exposure on the meat surface reaches the same temp as the water nearly instantly
The chart below shows the pathogen danger zone where pathogens are growing fastest and when rates of growth start to subside.
Then you enter the time based kill zone and since even the interior of the meat is rapidly taken into the time based kill zone in which 135 F meat is pasteurized in slightly over 33 minutes which is less time than a quality medium steaks recommended cook time
After that the extended time to tenderize the chuck roast and it will not cook above the medium stage.
If you go to 140 the kill time reduces to 11.5 minutes
I always say Do What You are comfortable with!
Pink pork is now the rage but I can’t bring myself to want to eat it! -
markg Another great idea. I wish you were about 10 minutes earlier. I would not have spent $30 for a coupler. LOL
sbtech Yeah, I am probably guilty of overkill LOL
Where I cut my hole in the corner and I can lift the lid -
glen said in HOW TO MAKE A SOUS VIDE TANK FOR SNACK STICKS:
Try a chuck roast for 24 hrs. @ 135 F
Just me thinking out loud here, but holding a raw cut of meat for 24 hours in the danger zone sounds ill advised to me.
Danger zone being between 40 F and 140 F for longer than 4 hours, where food pathogens can grow.
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For those interested Baldwin, a Prof. PHD in math and a registered Chef does a great job of explaining Meat Science and Sous Vide. 40+ pages and videos on the hows and whys. His book is out of print, but there is much more on this site than in his book. Be sure to scroll page down for the meat of his presentations. There is even a scripted power point on the art of SV and pathogens. Hold your nose thru the math
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processhead there is no danger zone in sous vide due to the length of time it is held at a minimum of 130 it is pasturized
markg said in HOW TO MAKE A SOUS VIDE TANK FOR SNACK STICKS:
processhead there is no danger zone in sous vide due to the length of time it is held at a minimum of 130 it is pasturized
Thanks for the explanation. I would agree that the risks are pretty much nil with the process as described.
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Has anyone ever tried doing a similar process like a reverse sear with smoking? Do you think if you sous vide cooked the bologna or whatever you were doing, then put it in the smoker, even a cold smoke that it would absorb any smoke?
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as of late I use an induction burner that you can regulate temperature for all my sous vid cooking
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lkrfletcher I highly recommend this setup.
I found a CPVC slip coupling that with a small amount of inside sanding fit my sous vide unit perfectly.
Made the hole in the Coleman stacker and glued in the CPVC insert on both sides, very stable
Has worked beyond expectation for 2 plus years
It’s a lot faster to target temp and holds the temperature really well -
Has anyone ever tried doing a similar process like a reverse sear with smoking? Do you think if you sous vide cooked the bologna or whatever you were doing, then put it in the smoker, even a cold smoke that it would absorb any smoke?
RJ Adventures I can tell you, first hand, that it does. I’ve taken sausage and other food cooked by sous vide to the smoker and had plenty of smoke flavor.
To be precise, I can’t comment on cold smoking. I haven’t done that at all.
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processhead
Chuck is a a just a tough steak
Sous vide steak instructions
Very Rare to Rare: 120°F (49°C) to 128°F (53°C), 1 to 2 1/2 hours. Medium-rare: 129°F (54°C) to 134°F (57°C), 1 to 4 hours (2 1/2 hours for temperatures under 130°F/57°C). Medium: 135°F (57°C) to 144°F (62°C), 1 to 4 hours.We can do this because with solid meat cuts pathogens are at the surface and the temperature exposure on the meat surface reaches the same temp as the water nearly instantly
The chart below shows the pathogen danger zone where pathogens are growing fastest and when rates of growth start to subside.
Then you enter the time based kill zone and since even the interior of the meat is rapidly taken into the time based kill zone in which 135 F meat is pasteurized in slightly over 33 minutes which is less time than a quality medium steaks recommended cook time
After that the extended time to tenderize the chuck roast and it will not cook above the medium stage.
If you go to 140 the kill time reduces to 11.5 minutesI always say Do What You are comfortable with!
Pink pork is now the rage but I can’t bring myself to want to eat it!glen That’s a handy chart. What is the source?
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RJ Adventures I can tell you, first hand, that it does. I’ve taken sausage and other food cooked by sous vide to the smoker and had plenty of smoke flavor.
To be precise, I can’t comment on cold smoking. I haven’t done that at all.
TexLaw did you end up getting that “rind” developed on the outside after that by having it sous vide first?
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TexLaw did you end up getting that “rind” developed on the outside after that by having it sous vide first?
RJ Adventures No. I only put that stuff on the smoker for an hour or so. That’s enough to get some decent smoke flavor without getting a rind.
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RJ Adventures No. I only put that stuff on the smoker for an hour or so. That’s enough to get some decent smoke flavor without getting a rind.
TexLaw I might try that next time I make some hot dogs or bologna… after giving out samples I do not have much left so I definitely need to make more! Took out some burger and pork to make summer sausage tonight hopefully! Working 12 days straight minimum this week, so trying to squeeze some processing in too!
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glen Good Morning. Can you give me your process for making snack sticks using sous vide. Thanks in advance
sbtech If I am smoking sticks I put them in my electric Masterbuilt which is preheated at 100F, vent wide open, after about 30 minutes bump to 125F with heavy smoke for an hour then I lightly vac pack (optional) and go into the sous vide preheated at 135 F, for 15 minutes, then increase to 150 for an hour, then into an ice bath.
After that I open the pack and lay in the fridge to dry, upon occasion if they are too wet and soft I go to the dehydrator.
When I don’t smoke start in the sous vide at 100F for 15 minutes the proceed as above
Remember everyone grinds, mixes and add spices differently
so what works for me may not work for everyone
Start with a small batch, maybe pull some early from your regular smoking routine then you can compare, good luck
Note; I use curing salt in my sticks, if you make sticks without the cure do not use this method -
TexLaw
https://www.food-safety.com/articles/4722-the-danger-zone-reevaluatedLots of info, the chart is quite a ways down in the article
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sbtech If I am smoking sticks I put them in my electric Masterbuilt which is preheated at 100F, vent wide open, after about 30 minutes bump to 125F with heavy smoke for an hour then I lightly vac pack (optional) and go into the sous vide preheated at 135 F, for 15 minutes, then increase to 150 for an hour, then into an ice bath.
After that I open the pack and lay in the fridge to dry, upon occasion if they are too wet and soft I go to the dehydrator.
When I don’t smoke start in the sous vide at 100F for 15 minutes the proceed as above
Remember everyone grinds, mixes and add spices differently
so what works for me may not work for everyone
Start with a small batch, maybe pull some early from your regular smoking routine then you can compare, good luck
Note; I use curing salt in my sticks, if you make sticks without the cure do not use this methodglen Thanks I do use cure salt also. Have you checked the internal temp of the sticks after 150 degre3es for one hour and if so what was it. If I leave the sticks in the smoker until internal temp reaches 140 what do you think the sous vide temp should be and for how long. I will be experimenting like everyone else but was hoping not to start at the bottom and work my way up. I am hoping not to have to put the sticks in dehydrator at all.
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glen Thanks I do use cure salt also. Have you checked the internal temp of the sticks after 150 degre3es for one hour and if so what was it. If I leave the sticks in the smoker until internal temp reaches 140 what do you think the sous vide temp should be and for how long. I will be experimenting like everyone else but was hoping not to start at the bottom and work my way up. I am hoping not to have to put the sticks in dehydrator at all.
sbtech
Obviously there are several opinions on this. I use an i-grill probe when I sous vide my snack sticks. After internal temp of 140 is reached in the smoker, I transfer to my sous vide tank. I do not bag the snack stick. I set water temp for 170 on the sous vide controls. What I typically see is around 5 degrees separation between the water temp and the internal temp. The internal temp obviously 5 degrees lower. When it hits 165 internal. They are ready to be cooled. The sous vide finishing process takes 45-60 minutes. But this will vary depending on your containers insulation properties and the sous vide that you have.This is just what works for me, I am sure there are hundreds of ways to finish snack sticks.
Life is a Garden - Dig it.
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glen Thanks I do use cure salt also. Have you checked the internal temp of the sticks after 150 degre3es for one hour and if so what was it. If I leave the sticks in the smoker until internal temp reaches 140 what do you think the sous vide temp should be and for how long. I will be experimenting like everyone else but was hoping not to start at the bottom and work my way up. I am hoping not to have to put the sticks in dehydrator at all.
sbtech If you smoke to 140 go directly to 150 in the sous vide
I pack for the sous vide in a flat double row. With the speed of heat transfer in a water bath the stick will go from 140 to 149-150 internal within about 15 minutes and will be pasteurized
The reason I favor low sous vide cook temps is with thinner items I never need a thermometer and never overcook the product 1hr., or 2hr. at 150 no problem.
Depending on their mix some may get a texture they like at higher temps but the higher the temp the more you need to use a thermometer and pull right at your target temp -
sbtech
Obviously there are several opinions on this. I use an i-grill probe when I sous vide my snack sticks. After internal temp of 140 is reached in the smoker, I transfer to my sous vide tank. I do not bag the snack stick. I set water temp for 170 on the sous vide controls. What I typically see is around 5 degrees separation between the water temp and the internal temp. The internal temp obviously 5 degrees lower. When it hits 165 internal. They are ready to be cooled. The sous vide finishing process takes 45-60 minutes. But this will vary depending on your containers insulation properties and the sous vide that you have.This is just what works for me, I am sure there are hundreds of ways to finish snack sticks.
lkrfletcher said in HOW TO MAKE A SOUS VIDE TANK FOR SNACK STICKS:
sbtech
Obviously there are several opinions on this. I use an i-grill probe when I sous vide my snack sticks. After internal temp of 140 is reached in the smoker, I transfer to my sous vide tank. I do not bag the snack stick. I set water temp for 170 on the sous vide controls. What I typically see is around 5 degrees separation between the water temp and the internal temp. The internal temp obviously 5 degrees lower. When it hits 165 internal. They are ready to be cooled. The sous vide finishing process takes 45-60 minutes. But this will vary depending on your containers insulation properties and the sous vide that you have.This is just what works for me, I am sure there are hundreds of ways to finish snack sticks.
Without a doubt.
I am sometimes hesitant to explain my methods, due to different tastes or factors it may not turn out as expected
I always say to beginners or experimenters decide on a rough plan of action that makes sense to your way of thinking, then improvise and tweak
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