HOW TO MAKE A SOUS VIDE TANK FOR SNACK STICKS
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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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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.
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PapaSop I’d say, “Go for it”. You are over 21 right? Besides it’s 1700 hrs some where!
Improvise, Adapt and Overcome! Semper Fi
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PapaSop I’d say, “Go for it”. You are over 21 right? Besides it’s 1700 hrs some where!
Bob Stehlik
I did! My son stopped by and joined me. He’s on vaca too. Having an MGD now. Gonna play some pasture pool with my brother in about an hour.
Is this what retirement will be like??? God I hope so…
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PapaSop never when on vaca is it to early
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trust me when I say that when you retire you will be as busy if not more
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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.
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Bob Stehlik
I did! My son stopped by and joined me. He’s on vaca too. Having an MGD now. Gonna play some pasture pool with my brother in about an hour.
Is this what retirement will be like??? God I hope so…PapaSop Every day is Saturday!! Do what you want; when you want!! Or do whatever the Wife tells you to do and do it quickly!
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PapaSop a Bloody Mary is technically salad with all the tomato in it, so its good to go.
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