Sous vide no bag = soggy sticks
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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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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.
mrobisr - Yup. it works. Well done!
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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.
mrobisr glad to here it worked out for you. Im a converted believer for sure.
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