Sous vide no bag = soggy sticks
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PapaSop said in Sous vide no bag = soggy sticks:
Grimpuppy
An hour in the SV?. My last two runs took less than eight minutes. 135-160.
SV set at 170. 12.5# batches.Maybe that is the problem. I am doing it for way to long. I Will give this a shot and monitor the temp like a hawk and pull at 160.
Grimpuppy I always leave my sticks in the smoker until the IT stalls out. That usually happens at 140 to 150. When it does stalls I wait an hour to see if it pulls through. If it doesn’t I have my turkey roaster ready and drop the sticks in with water temp at 165. They usually finish in 20 to 30 minutes. If they don’t stall for very long I finish in the smoker. Good luck on your next venture.
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PapaSop said in Sous vide no bag = soggy sticks:
Grimpuppy
An hour in the SV?. My last two runs took less than eight minutes. 135-160.
SV set at 170. 12.5# batches.Maybe that is the problem. I am doing it for way to long. I Will give this a shot and monitor the temp like a hawk and pull at 160.
Grimpuppy Good luck with the next batch. I am a new user of sous vide and I listened to several folks like PapaSop on this site for guidance. I’ve had no issues with my batches doing both sticks and summer sausage. Im not sure if it matters, but I do use Sure Gel as a binder with mine. I wish you luck.
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PapaSop said in Sous vide no bag = soggy sticks:
Grimpuppy
An hour in the SV?. My last two runs took less than eight minutes. 135-160.
SV set at 170. 12.5# batches.Maybe that is the problem. I am doing it for way to long. I Will give this a shot and monitor the temp like a hawk and pull at 160.
Grimpuppy you could always try to set the water temp at about 160-162 as well, I’ve had my sticks in for 30 min-hour and never had any issues
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I did a batch of sticks over the weekend, smoked to 132 degrees, transferred to the roaster pan at 175 until IT was 162, approx 15 mins in the “sous vide”, straight to the ice bath for 20 mins, then hung for an hour to dry, fridge for another hour and vac sealed. The 2nd best sticks I have made but plan on smoking to 135-137 next time to firm up the stick just a tad. Great taste, almost perfect firmness and great snap. Thanks to all who post ideas and processes because I have learned so much from this great community of smoking nuts.
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Ok, I am not giving up. Going to do some smaller batches this weekend and figure this thing out. Thanks for all the suggestions!
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Grimpuppy Good luck with the next batch. I am a new user of sous vide and I listened to several folks like PapaSop on this site for guidance. I’ve had no issues with my batches doing both sticks and summer sausage. Im not sure if it matters, but I do use Sure Gel as a binder with mine. I wish you luck.
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I have made 3- 25lb batches of snack sticks this spring using a turkey fryer to finish them off. I put them in the fryer when the sticks were between 125 to 145 degrees and the water in the fryer was close to 180. The sticks only took 10-15 minutes to reach 160 degrees. I havent had any issues with soggy casings, water etc. Make sure you are getting really good protein extraction. In my opinion, most processing problems can be traced back to this issue.
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I think (hope) I am just leaving it in the water for to long. I am pretty fanatical about mixing and protein extraction. I am not getting any water between the casing and the meat. Just taste like a soggy hot dog.
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I think (hope) I am just leaving it in the water for to long. I am pretty fanatical about mixing and protein extraction. I am not getting any water between the casing and the meat. Just taste like a soggy hot dog.
Grimpuppy If your not totally opposed to it, consider the sure gel as a binder. I was skeptical at first, but for me it made a big difference, compared to not using it.
“You never really die until you end up on the wall at a Cracker Barrel”
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Grimpuppy If your not totally opposed to it, consider the sure gel as a binder. I was skeptical at first, but for me it made a big difference, compared to not using it.
GWG8541 said in Sous vide no bag = soggy sticks:
Grimpuppy If your not totally opposed to it, consider the sure gel as a binder. I was skeptical at first, but for me it made a big difference, compared to not using it.
I use it in summer sausage with good results. It didn’t prevent the batch I did sous vide from getting soggy though. That’s why I think it is just to long. I didn’t realize you all were only sous vide them 15-20 minutes max.
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GWG8541 BTW Semper Fi brother.
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Grimpuppy I had a batch go a little longer, but I added a lot of HT cheese and figured it had caused the added time, but it was still under 45 minutes. You got this brother. Semper Fi
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Success!
Decided to try a #5 batch after work tonight. Used smoked meat stabilizer so I could do it all tonight. Watch time and temps like a hawk. 120 for one hour, 140 for one hour, 155 for one hour and twenty minutes, IT 135. Pul from smoker and in to sous vide at 170 degrees. 11 minutes later IT of 165. Checked several and all were good. Pull them out to let bloom. Grabbed tge one oddball small one and cooled it down under faucet real quick for a taste. Perfect snap, perfect texture, and the taste was incredible. Probably the best batch of sticks I have made so far!
Thanks to everyone for all the suggestions and helping me figure it out. I would have never thought to check them after only 10 minutes in the sous vide. I would have given up on this if it wasn’t for everyones encouragement! Thank you all!
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Success!
Decided to try a #5 batch after work tonight. Used smoked meat stabilizer so I could do it all tonight. Watch time and temps like a hawk. 120 for one hour, 140 for one hour, 155 for one hour and twenty minutes, IT 135. Pul from smoker and in to sous vide at 170 degrees. 11 minutes later IT of 165. Checked several and all were good. Pull them out to let bloom. Grabbed tge one oddball small one and cooled it down under faucet real quick for a taste. Perfect snap, perfect texture, and the taste was incredible. Probably the best batch of sticks I have made so far!
Thanks to everyone for all the suggestions and helping me figure it out. I would have never thought to check them after only 10 minutes in the sous vide. I would have given up on this if it wasn’t for everyones encouragement! Thank you all!
Grimpuppy That’s great! Good job!
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Success!
Decided to try a #5 batch after work tonight. Used smoked meat stabilizer so I could do it all tonight. Watch time and temps like a hawk. 120 for one hour, 140 for one hour, 155 for one hour and twenty minutes, IT 135. Pul from smoker and in to sous vide at 170 degrees. 11 minutes later IT of 165. Checked several and all were good. Pull them out to let bloom. Grabbed tge one oddball small one and cooled it down under faucet real quick for a taste. Perfect snap, perfect texture, and the taste was incredible. Probably the best batch of sticks I have made so far!
Thanks to everyone for all the suggestions and helping me figure it out. I would have never thought to check them after only 10 minutes in the sous vide. I would have given up on this if it wasn’t for everyones encouragement! Thank you all!
-
Success!
Decided to try a #5 batch after work tonight. Used smoked meat stabilizer so I could do it all tonight. Watch time and temps like a hawk. 120 for one hour, 140 for one hour, 155 for one hour and twenty minutes, IT 135. Pul from smoker and in to sous vide at 170 degrees. 11 minutes later IT of 165. Checked several and all were good. Pull them out to let bloom. Grabbed tge one oddball small one and cooled it down under faucet real quick for a taste. Perfect snap, perfect texture, and the taste was incredible. Probably the best batch of sticks I have made so far!
Thanks to everyone for all the suggestions and helping me figure it out. I would have never thought to check them after only 10 minutes in the sous vide. I would have given up on this if it wasn’t for everyones encouragement! Thank you all!
Grimpuppy you have given me hope that even I can do it.
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The sticks in the smoker:
Out of the smoker and ready to drop in sous vide:
Finish product resting:
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The sticks in the smoker:
Out of the smoker and ready to drop in sous vide:
Finish product resting:
Grimpuppy
Awesome. Glad it worked out for you. -
Glad you posted the pictures. Love the visuals.
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Success!
Decided to try a #5 batch after work tonight. Used smoked meat stabilizer so I could do it all tonight. Watch time and temps like a hawk. 120 for one hour, 140 for one hour, 155 for one hour and twenty minutes, IT 135. Pul from smoker and in to sous vide at 170 degrees. 11 minutes later IT of 165. Checked several and all were good. Pull them out to let bloom. Grabbed tge one oddball small one and cooled it down under faucet real quick for a taste. Perfect snap, perfect texture, and the taste was incredible. Probably the best batch of sticks I have made so far!
Thanks to everyone for all the suggestions and helping me figure it out. I would have never thought to check them after only 10 minutes in the sous vide. I would have given up on this if it wasn’t for everyones encouragement! Thank you all!
Grimpuppy never doubted you for one minute. Im going to celebrate your success tonight with a bourbon.
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