HOW TO MAKE A SOUS VIDE TANK FOR SNACK STICKS
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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.
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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 tempglen You have always given the correct road to begin my journey. I was so discouraged with the amount of time to make the snack sticks I did not want to do them anymore. Now if the sous vide works I will be making sticks a lot for the family. I will get my cvpc coupler on Monday and hopes to have my sous vide vessel made and ready for the first batch.
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glen You have always given the correct road to begin my journey. I was so discouraged with the amount of time to make the snack sticks I did not want to do them anymore. Now if the sous vide works I will be making sticks a lot for the family. I will get my cvpc coupler on Monday and hopes to have my sous vide vessel made and ready for the first batch.
sbtech Another nice thing about sous vide is if you sample after the 150F processing and are not happy you can just increase the temp and throw them back in
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sbtech - Let us know how it goes and send some pics.
lkrfletcher Well like you asked I am sending pictures of my finished product. It looks just like yours except for the gray. I am not promoting the gray team but trying to save money for more snack stick making equipment. Next thing is a grinder. Anyway it was $2.00 cheaper than the blue. I also used a food contact silicone instead of hot glue. I am always worried someone might get sick from my projects. It is food safe not food grade and please don’t get me started on the difference but it is rate food safe by the FDA. Anyway hope to get my first snack sticks done after Mothers Day. Here are the pictures and thanks to everyone that made this a success. Oh one more thing   my wife told me to go and get a taco holder for making tacos to put in the vessel to hold the steaks or what ever that fits.
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sbtech - Let us know how it goes and send some pics.
lkrfletcher I am sorry the pictures did not upload so I am trying again.
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lkrfletcher I am sorry the pictures did not upload so I am trying again.
sbtech Looks good, let us know how you like it
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lkrfletcher I am sorry the pictures did not upload so I am trying again.
sbtech Looks like it came out great. Your gonna love it!
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lkrfletcher I am sorry the pictures did not upload so I am trying again.
sbtech looks professional
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I have another question. I have read when stuffing the snack sticks it is easier to stuff if you add more water. I am going to be making 5lb batches and was wondering if anyone have any suggestion for the amount of water to use. I am thinking the more water I use I will have to cook it out some way and don’t believe the sous vide method is going to accomplish getting the sticks drier.
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I have another question. I have read when stuffing the snack sticks it is easier to stuff if you add more water. I am going to be making 5lb batches and was wondering if anyone have any suggestion for the amount of water to use. I am thinking the more water I use I will have to cook it out some way and don’t believe the sous vide method is going to accomplish getting the sticks drier.
sbtech
I guess this depends on the size casing / tube you are planning on using. I use 19-21 mm and have never added additional water, and I usually add hi-temp cheese and sometimes jalapeño pieces. Take it for what it is worth. Trial and error on these smaller batches. -
sbtech
Sticks in the smoker as we speak. Three different 5# batches. Used 7oz of water per batch. Added sure gel as well. Stuffed great. 19mm collagen. -
sbtech
Sticks in the smoker as we speak. Three different 5# batches. Used 7oz of water per batch. Added sure gel as well. Stuffed great. 19mm collagen.PapaSop Thank you will give it a try. I have only made snack sticks once before and was wondering do you cut to length as your stuffing or do you hang or coil up. I am afraid to cut to lengths before putting in smoker but it would make my life easier if it can be done.
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sbtech - No I wouldn’t say I use that much - I add water as I mix until I get the perfect protein extraction. 2 quarts seems like a bunch.
Life is a Garden - Dig it.
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sbtech - No I wouldn’t say I use that much - I add water as I mix until I get the perfect protein extraction. 2 quarts seems like a bunch.
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PapaSop Thank you will give it a try. I have only made snack sticks once before and was wondering do you cut to length as your stuffing or do you hang or coil up. I am afraid to cut to lengths before putting in smoker but it would make my life easier if it can be done.
sbtech
Coil first, then cut to length. Drape over dowels and hang. -
once meat sticks to mixer blades and gloves, thats good enough for me. Stuff them
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lkrfletcher Okay I thought it looked to much but just want to make sure.
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A little off topic but since I’m on vaca, is it to early for a Bloody Mary?
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