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  5. HOW TO MAKE A SOUS VIDE TANK FOR SNACK STICKS

HOW TO MAKE A SOUS VIDE TANK FOR SNACK STICKS

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  • sbtechS sbtech

    JoeB No I tried to freezer zip lock but could not get all the air out and the bags would float. I tried weighting them down but it was not working. I was in no mans land and just removed the sticks and put them directly into the water with no bag. It worked great. I took and washed the sous vide with dawn to break down the fat if there was any. Next time I have some ideas and will try the zip lock bag again.

    lkrfletcherL Offline
    lkrfletcherL Offline
    lkrfletcher
    Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
    wrote on last edited by
    #104

    sbtech You can add a dinner knife to the bag to help it sink. But TBH, I never bag anymore. They come out great just throwing them in.

    Life is a Garden - Dig it.

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    • sbtechS sbtech

      JoeB No I tried to freezer zip lock but could not get all the air out and the bags would float. I tried weighting them down but it was not working. I was in no mans land and just removed the sticks and put them directly into the water with no bag. It worked great. I took and washed the sous vide with dawn to break down the fat if there was any. Next time I have some ideas and will try the zip lock bag again.

      J Offline
      J Offline
      JoeB
      Team Blue Masterbuilt Yearling Sous Vide Canning Power User Regular Contributors Military Veterans
      wrote on last edited by JoeB
      #105

      sbtech I use both of these for SV. They work great. The sinker is stainless mail blanket, and the rack will separate 8-10 bags so they won’t touch and stay at the bottom. Inexpensive, and permanent fix for you floaties. The one great dislike of this hobby for me cleanup. Bought thru Amazon. Cheers 😊
      8ae46819-f254-4bbf-a4ce-7114130589bf-image.png
      Sous Vide Sinker Weight (1.2 Pounds) Stainless Steel Sous Vide Weights to Prevent Undercooked Food - Covers the Entire Sous Vide Food Bag https://www.[link removed]/dp/B083YZW324?psc=1&ref=ppx_yo2_dt_b_product_details
      bd971e9e-b0ae-4d07-8efb-f395e1415209-image.png
      Ikea Variera Pot Lid Organizer, Stainless Steel, Set of 2 https://www.[link removed]/dp/B00PNJTBMG?psc=1&ref=ppx_yo2_dt_b_product_details

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      • samspadeS Offline
        samspadeS Offline
        samspade
        Team Orange Masterbuilt Sous Vide Team Blue Power User
        wrote on last edited by
        #106

        Sbtech just got my hlue and coleman stacker. Picking up my cooker this weekend. Cant wait thank you for the info I think it will be perfect for my sticks and SS

        sbtechS 1 Reply Last reply
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        • samspadeS samspade

          Sbtech just got my hlue and coleman stacker. Picking up my cooker this weekend. Cant wait thank you for the info I think it will be perfect for my sticks and SS

          sbtechS Offline
          sbtechS Offline
          sbtech
          Team Blue
          wrote on last edited by
          #107

          samspade Don’t thank me the guys are Glen and ikrfletcher. ikrfletcher I think came out with the original and Glen just twisted to work for him or the other way around. Anyway they both have helped me on this journey unbelievable.

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          • S Offline
            S Offline
            shoprat53
            Regular Contributors Veteran
            wrote on last edited by
            #108

            I put my summer sausage In A 2.5 gallon zip lock bag I get at the dollar tree. Put some water in the bag to weight down usually put 5 or 6 summer sausage per bag put in temperature probe and into the sous vide. Do not want the particles and oils from sausage to get into my sous vide machine. Have done this about 10 times now works great. You get 5 of the bags for A dollar also have used for snack sticks same results.

            Donald glass

            J 1 Reply Last reply
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            • S shoprat53

              I put my summer sausage In A 2.5 gallon zip lock bag I get at the dollar tree. Put some water in the bag to weight down usually put 5 or 6 summer sausage per bag put in temperature probe and into the sous vide. Do not want the particles and oils from sausage to get into my sous vide machine. Have done this about 10 times now works great. You get 5 of the bags for A dollar also have used for snack sticks same results.

              J Offline
              J Offline
              JoeB
              Team Blue Masterbuilt Yearling Sous Vide Canning Power User Regular Contributors Military Veterans
              wrote on last edited by JoeB
              #109

              shoprat53 I agree, contaminated water/equipment may give the gift that keeps on giving… Hershey Runs awaits in the next batch. Just what i do.

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              • samspadeS Offline
                samspadeS Offline
                samspade
                Team Orange Masterbuilt Sous Vide Team Blue Power User
                wrote on last edited by
                #110

                Now I’ve heard both ways use no bags and throw snack sticks in the water and put them in a bag of water that gets put in the sous vide water. I guess the first prevents damaging the machine

                J 1 Reply Last reply
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                • samspadeS samspade

                  Now I’ve heard both ways use no bags and throw snack sticks in the water and put them in a bag of water that gets put in the sous vide water. I guess the first prevents damaging the machine

                  J Offline
                  J Offline
                  JoeB
                  Team Blue Masterbuilt Yearling Sous Vide Canning Power User Regular Contributors Military Veterans
                  wrote on last edited by JoeB
                  #111

                  samspade clearly your choice. Throwing a dirty pot in the sink to wash is easy. Cleaning your machine and sterilizing your SV equipment is much bigger chore. Grease and pathogens residual can be deadly. Pay your quarter and take your chances. Just what I do😊 BTW both methods will give you the same end product.

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                  • JonathonJ Offline
                    JonathonJ Offline
                    Jonathon
                    Team Blue Admin Walton's Employee Power User
                    wrote on last edited by
                    #112

                    sbtech Do you know how many times I have tried to make a pyramid of snack sticks like that one?! I didn’t even notice the blue cups until I scrolled back up…that’s what is needed some sort of support on the sides that sort of disappears or at least isn’t very noticeable, good job!

                    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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                    • sbtechS Offline
                      sbtechS Offline
                      sbtech
                      Team Blue
                      wrote on last edited by
                      #113

                      If I remember correctly you were sitting at a table with a meat grinder and that pyramid of snack sticks. Just move the grinder to the other side and use that as one side of the snack sticks to support them. than while your talking use your left arm against the other side of the snack sticks. VOLA hidden support but out in the open. lol

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