HOW TO MAKE A SOUS VIDE TANK FOR SNACK STICKS

[sbtech]

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.

[sbtech]

lkrfletcher I am sorry the pictures did not upload so I am trying again.

[glen]

sbtech Looks good, let us know how you like it

[lkrfletcher]

sbtech Looks like it came out great. Your gonna love it!

[cdavis]

sbtech looks professional

[sbtech]

cdavis Thank you but I had great plans and great teachers so it was hard to go wrong.

[sbtech]

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.

[lkrfletcher]

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]

So you use the recommended amount of water. 25lbs of meat = 2 quarts of water?

[PapaSop]

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]

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.

[lkrfletcher]

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.

[sbtech]

lkrfletcher Okay I thought it looked to much but just want to make sure.

[PapaSop]

sbtech
Coil first, then cut to length. Drape over dowels and hang.

[lkrfletcher]

once meat sticks to mixer blades and gloves, thats good enough for me. Stuff them

[lkrfletcher]

sbtech

[PapaSop]

A little off topic but since I’m on vaca, is it to early for a Bloody Mary?

[sbtech]

PapaSop Stick or liquid and on vaca go for both

[Grimpuppy]

On a #5 batch, I fill a red solo cup up with ice and then fill with water. I dump 1/3 of the water (not the ice) in every time I switch directions. Probably comes out to about 7oz like PapaSop uses. I stuff into 16mm casings with a 3/8 tube.

[Bob Stehlik]

PapaSop I’d say, “Go for it”. You are over 21 right? Besides it’s 1700 hrs some where!