Sous Vide snack sticks
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After reading some stuff on here about sous vide method of snack sticks I decide I had to try it out.
I used 50% venison and 50% 70/30 beef with some high temp cheese. I’m really working on the technique more than the recipe right now, but I think this is going to work.
I put the in my dehydrator to dry them out a little more.
I cold smoked them for around 3 hours as well.Lance good looking sticks.
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kyle they were very wet coming out of the cooker but after dehydrating the for about two hours they’er turning out more like i want them to which is more like a dried sausage stick.
Lance said in Sous Vide snack sticks:
kyle they were very wet coming out of the cooker but after dehydrating the for about two hours they’er turning out more like i want them to which is more like a dried sausage stick.
I never thought about using a dehydrator. I normally sous vide them straight in the water (no bag) and then I hang them with a fan and bloom them overnight. I ay have to ray your technique
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The dehydrator is a cool trick that will be my next try. Thanks for info.
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kyle they were very wet coming out of the cooker but after dehydrating the for about two hours they’er turning out more like i want them to which is more like a dried sausage stick.
Lance what temp do you set the dehydrator?. Funny I just ordered one for the same purpose
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Lance what temp do you set the dehydrator?. Funny I just ordered one for the same purpose
samspade I set them at 160 for 2 hours and when they where done i just opened the door and let them set there overnight I really like how they turned out.
You never work a day in your life if you love what you do.
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samspade I set them at 160 for 2 hours and when they where done i just opened the door and let them set there overnight I really like how they turned out.
Lance thanks mine should be here next week. I’ll be trying that thank you.
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graber51 I cold smoked them for 3 hours before I put them in the sous vide.
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After reading some stuff on here about sous vide method of snack sticks I decide I had to try it out.
I used 50% venison and 50% 70/30 beef with some high temp cheese. I’m really working on the technique more than the recipe right now, but I think this is going to work.
I put the in my dehydrator to dry them out a little more.
I cold smoked them for around 3 hours as well.Lance Very Nice & tasty looking too! Great Snackin.
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