Snack stick question when finishing in hot water bath.
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A lot of you looked at my experiment with the ground willies that had been frozen then thawed and stuffed into casings. I took them out of the smoker at about 135 degrees and added to a hot water bath at 170 degrees in a roaster oven. I just thawed out a vac sealed bag to eat some. They have a lot of moisture in them. I may have not let them bloom long enough. How long do you guys let them bloom?
Does anyone else throw them in the oven to dry out a bit more before packaging? The flavor is good but they are too moist for my liking.
ND Mike I wipe mine down then let them bloom till the next day then in the fridge for a day then package.
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knifemaker3 yep…I know the fridge will help dry them out.
ND Mike if my sticks don’t hit a stall I go ahead and finish them in the smoker. But I still package them with the same process.
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ND Mike same thing happened to me on my last batch I did….seemed fine till I froze and then thawed a package out….mine were pretty wet and kinda squishy….I just dealt with it this time…good thing I only did 12# so I’m gonna follow this thread and hopefully you’ll get an answer
blackbetty61 yep! Thats exactly how mine are. I will still eat them out hunting and ice fishing but I will let them bloom a lot longer next time!!!
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ND Mike I wipe mine down then let them bloom till the next day then in the fridge for a day then package.
cdavis that is what I should’ve done!
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ND Mike if my sticks don’t hit a stall I go ahead and finish them in the smoker. But I still package them with the same process.
cdavis that’s what I think I’m gonna do next time just let them finish in the smoker instead of the water bath….I was going to check the difference finish in water vs. finish in smoker with some summer sausage……buuuuttttt I got impatient
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cdavis that’s what I think I’m gonna do next time just let them finish in the smoker instead of the water bath….I was going to check the difference finish in water vs. finish in smoker with some summer sausage……buuuuttttt I got impatient
blackbetty61 if my sausage stalls for an hour I’m impatient also they go straight to the turkey roaster.
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I didn’t have good luck with finishing sticks in SV. Mine too were wet. Bloomed overnight with a fan and they never really dried like the ones I do smoker start to finish. Everything else goes in the smoker to 130degF then SV or SV start to finish. I think sausage is a lot of trial and error with the end result of edible.
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When I do my snack sticks I mix and stuff them and let them rest or bloom overnight in the refrigerator. Then I put in the smoker at 135 for an hour or so till they start to dry. Then add smoke for one hour then up the temp to 145 for one more hour then 155 for one more hour or untill the outsides are nice and dry and firm. I do not even check the internal temp I only care that they have smoke and are dry. Then I vacuum bag them and sous vide at 154 for one hour thirty minutes. Now I know they are fully cooked. Then I shower them with cold water and let set in cold water for 20 min. or so till they are cool to the touch. Then un bag and place on a rack and let them cool with a small fan for an hour or so till they are down to room temp. At this time they will still be wet on the outside because they were cooked in their own juices but that is the whole idea of sous vide. To keep them moist. Now dry off with paper towels and refrigerate over night and enjoy a job well done. And package them for future enjoyment.
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blackbetty61 yep! Thats exactly how mine are. I will still eat them out hunting and ice fishing but I will let them bloom a lot longer next time!!!
ND Mike I think allowing them to bloom longer will help with the moisture problem, helped with mine anyway.
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When I do my snack sticks I mix and stuff them and let them rest or bloom overnight in the refrigerator. Then I put in the smoker at 135 for an hour or so till they start to dry. Then add smoke for one hour then up the temp to 145 for one more hour then 155 for one more hour or untill the outsides are nice and dry and firm. I do not even check the internal temp I only care that they have smoke and are dry. Then I vacuum bag them and sous vide at 154 for one hour thirty minutes. Now I know they are fully cooked. Then I shower them with cold water and let set in cold water for 20 min. or so till they are cool to the touch. Then un bag and place on a rack and let them cool with a small fan for an hour or so till they are down to room temp. At this time they will still be wet on the outside because they were cooked in their own juices but that is the whole idea of sous vide. To keep them moist. Now dry off with paper towels and refrigerate over night and enjoy a job well done. And package them for future enjoyment.
mdseaside sounds like a good process.
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