<![CDATA[Sous vide snack sticks]]>Is it possible and safe to cook the snack sticks sous vide the entire way without a “dry” cooking phase in a smoker? I’m curious because I want to use the dill pickle seasoning, but I don’t want to add smoke flavor to it. I plan on using sure gel, surecure, ECA, etc…

]]>https://waltonsdev.nodebb.com/topic/2328/sous-vide-snack-sticksRSS for NodeThu, 10 Sep 2026 23:40:18 GMTWed, 06 May 2020 21:50:13 GMT60<![CDATA[Reply to Sous vide snack sticks on Thu, 07 May 2020 23:40:53 GMT]]>Riley Renwick Yes, if you have a sous vide that circulates the water any sausage should be vacuum-packed. A lot of people like Parksider do it with a roaster instead so they don’t use bags.

]]>https://waltonsdev.nodebb.com/post/17167https://waltonsdev.nodebb.com/post/17167Thu, 07 May 2020 23:40:53 GMT<![CDATA[Reply to Sous vide snack sticks on Thu, 07 May 2020 21:29:32 GMT]]>I have tried sous vide and for sure you need to pack the sticks or else the greese messes your sous vide up.

]]>https://waltonsdev.nodebb.com/post/17161https://waltonsdev.nodebb.com/post/17161Thu, 07 May 2020 21:29:32 GMT<![CDATA[Reply to Sous vide snack sticks on Thu, 07 May 2020 19:23:15 GMT]]>jeffreyf Yeah, we found the sweet spot was 130° which makes some sense as the proteins are mostly a solid piece by then, any earlier and it has an off-putting consistency.
TexLaw Yes, we propped the oven door to stabilize our top rack at 120° and then just went from there. https://meatgistics.waltonsinc.com/topic/1463/meat-processing-equipment-208-low-temp-oven

]]>https://waltonsdev.nodebb.com/post/17158https://waltonsdev.nodebb.com/post/17158Thu, 07 May 2020 19:23:15 GMT<![CDATA[Reply to Sous vide snack sticks on Thu, 07 May 2020 16:27:15 GMT]]>Can you get away with just using your oven?

]]>https://waltonsdev.nodebb.com/post/17153https://waltonsdev.nodebb.com/post/17153Thu, 07 May 2020 16:27:15 GMT<![CDATA[Reply to Sous vide snack sticks on Thu, 07 May 2020 15:25:27 GMT]]>Jonathon said in Sous vide snack sticks:

fatsnacks Nope, I have tried it and it gives a terrible finished product. Now, you can dehydrate it for hours and hours after it is come up to 160° but I don’t think it ever gets to as good a consistency. I’ll find my posts on this and link them in a second.

What about smoking them for a couple of hours first then finishing them to temperature via sous vide? I was thinking that way so the casings have a chance to dry out and get some smoke to them.

]]>https://waltonsdev.nodebb.com/post/17152https://waltonsdev.nodebb.com/post/17152Thu, 07 May 2020 15:25:27 GMT<![CDATA[Reply to Sous vide snack sticks on Thu, 07 May 2020 13:27:27 GMT]]>https://www.instagram.com/p/BsavGEmDkqi/
https://www.instagram.com/p/BsdK63HDBVS/
and the follow up
https://www.instagram.com/p/Bsdzq1IDH8w/

]]>https://waltonsdev.nodebb.com/post/17146https://waltonsdev.nodebb.com/post/17146Thu, 07 May 2020 13:27:27 GMT<![CDATA[Reply to Sous vide snack sticks on Thu, 07 May 2020 13:22:06 GMT]]>fatsnacks Nope, I have tried it and it gives a terrible finished product. Now, you can dehydrate it for hours and hours after it is come up to 160° but I don’t think it ever gets to as good a consistency. I’ll find my posts on this and link them in a second.

]]>https://waltonsdev.nodebb.com/post/17144https://waltonsdev.nodebb.com/post/17144Thu, 07 May 2020 13:22:06 GMT<![CDATA[Reply to Sous vide snack sticks on Wed, 06 May 2020 23:39:17 GMT]]>I was just thinking about this so I thought I would look on here. I can’t wait to find out.

]]>https://waltonsdev.nodebb.com/post/17132https://waltonsdev.nodebb.com/post/17132Wed, 06 May 2020 23:39:17 GMT