25 LBS. of Willies Snack Sticks.
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Ive never heard of souls vide for the last step…genius. Can you explain how you do this step?
Moose_MI Do a search on this site and there is a lot of information about a sous vide finish on sausage.
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Just did a 25 lb. batch of smack sticks with willie’s seasoning and came out great. Dried for 1 hour in the smoker then add smoke for 4 hours and finished sous vive at 152 for 2 hours . Came out great. And the meat that didn’t go through the stuffer I used the jerky cannon to make jerkAronni. and did it in dehydrator and also came out great.
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Ive never heard of souls vide for the last step…genius. Can you explain how you do this step?
Moose_MI sous vide is a great way to finish, especially if you do not have a smoker that stays consistent at the lower temp. The people in this community made me a believer. It also works great on many other types of food.
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Just did a 25 lb. batch of smack sticks with willie’s seasoning and came out great. Dried for 1 hour in the smoker then add smoke for 4 hours and finished sous vive at 152 for 2 hours . Came out great. And the meat that didn’t go through the stuffer I used the jerky cannon to make jerkAronni. and did it in dehydrator and also came out great.
mdseaside looks like you are set for the week. Good looking product.
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Ive never heard of souls vide for the last step…genius. Can you explain how you do this step?
Moose_MI After the sticks dry in the smoker for an hour or so I start adding smoke for about 3 to 4 hours untill they have a nice color. Then I vacuum seal them and place in my container and add preheated water around 160 degrees and set the sous vide at 152 degrees for 2 hours. Then soak and rinse with cold water for about 20 minutes. The take out of the bags and air dry with a small fan for about an hour to help dry and set the casings.
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Just did a 25 lb. batch of smack sticks with willie’s seasoning and came out great. Dried for 1 hour in the smoker then add smoke for 4 hours and finished sous vive at 152 for 2 hours . Came out great. And the meat that didn’t go through the stuffer I used the jerky cannon to make jerkAronni. and did it in dehydrator and also came out great.
mdseaside Nice looking batch of sticks.
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Moose_MI After the sticks dry in the smoker for an hour or so I start adding smoke for about 3 to 4 hours untill they have a nice color. Then I vacuum seal them and place in my container and add preheated water around 160 degrees and set the sous vide at 152 degrees for 2 hours. Then soak and rinse with cold water for about 20 minutes. The take out of the bags and air dry with a small fan for about an hour to help dry and set the casings.
mdseaside
Very nice! -
Moose_MI After the sticks dry in the smoker for an hour or so I start adding smoke for about 3 to 4 hours untill they have a nice color. Then I vacuum seal them and place in my container and add preheated water around 160 degrees and set the sous vide at 152 degrees for 2 hours. Then soak and rinse with cold water for about 20 minutes. The take out of the bags and air dry with a small fan for about an hour to help dry and set the casings.
mdseaside they look great
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Everything looks great! I am going to have to try sous vide as it appears to shorten the cook time. I seem to always get a stall on my sticks in the smoker and it turns into a long cook.
DJS303 I like it because when I finished them in the smoker they tended to come out a little drier than I like. When you bag them and sous vide it keeps the moisture in and you in my opinion get a better finished product.
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DJS303 I like it because when I finished them in the smoker they tended to come out a little drier than I like. When you bag them and sous vide it keeps the moisture in and you in my opinion get a better finished product.
mdseaside amen. I know it is personal preference, but I’m sold on the sous vide (water thermal processing) to finish sticks and summer sausage.
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DJS303 I like it because when I finished them in the smoker they tended to come out a little drier than I like. When you bag them and sous vide it keeps the moisture in and you in my opinion get a better finished product.
mdseaside I read so many posts on sous vide that now I forget who said what, but I’m pretty sure it was a lot of your posts that talked me into it, and GWG8541, and I’m so thankful you did! I do think it is both easier and makes a nicer hmm skin? I did some without the sous vide, and felt the casings were more chewy and not bound to the meat as nicely. The sous vide ones have a nicer snap, to me. I know I wouldn’t have tried sous vide without all the great posts here talking about it!
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