Sous vide no bag = soggy sticks
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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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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!
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mrobisr low and slow smoke/cook schedule
110° dampers wide open no smoke (drying phase) for 1 hour
125° top damper open 1/8, bottom open 1/2 for 2 hours start smoke of wood choice
140° for 1 hour pull out smoke pan
155° for 2 hours
170° until IT temp reaches 160° -
Grimpuppy Pulling them at 130? I wonder if water quality could have something to do with it? I have no idea how to test this but it might have something to do with it cause I dont get soggy sticks at all when I do this.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Grimpuppy Pulling them at 130? I wonder if water quality could have something to do with it? I have no idea how to test this but it might have something to do with it cause I dont get soggy sticks at all when I do this.
Jonathon said in Sous vide no bag = soggy sticks:
Grimpuppy Pulling them at 130? I wonder if water quality could have something to do with it? I have no idea how to test this but it might have something to do with it cause I dont get soggy sticks at all when I do this.
Turns out I was leaving them in sous vide way to long.
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Well due to time running out on me last night I had a 10lb batch of summer sausage and 10lb of andouille sausage on the smoker and couldn’t wait any longer, so I took the plunge and finished in a water bath. I pulled the andouille out of the smoker at 137 and the summer at 129 and put them in the water bath, the andouille was at 160 in 10 minutes and the summer was at 160 in 25 minutes. I used a simple induction cook top set at 176 with no bag just the sausage in water and a ice bath afterwards. WOW, I must admit they both came out absolutely terrific even my picky wife said these are fantastic, so thank you to the group for tips on water bath finishing.
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