<![CDATA[Sous vide snack sticks]]>Has anyone tried smoking snack sticks and then finishing in sous vide?

]]>https://waltonsdev.nodebb.com/topic/2669/sous-vide-snack-sticksRSS for NodeThu, 10 Sep 2026 23:32:42 GMTSat, 12 Sep 2020 14:42:14 GMT60<![CDATA[Reply to Sous vide snack sticks on Fri, 27 May 2022 20:03:23 GMT]]>glen thank you!

]]>https://waltonsdev.nodebb.com/post/78692https://waltonsdev.nodebb.com/post/78692Fri, 27 May 2022 20:03:23 GMT<![CDATA[Reply to Sous vide snack sticks on Fri, 27 May 2022 18:05:03 GMT]]>burgetdk If I am smoking the sticks I usually give them about 1/2 hr at 110 with vents wide open to dry, then heavy smoke at 120F for an hour, then SV at 135F for 1/2 hr. increase to 150 - 155F in SV for around 45 min, then Ice bath, then air drying. I should note I use cure #1 in my sticks.
In other words I basically use the same product temp graduation as the smoker schedule just much shorter times are needed and because of the temperature transfer speed I don’t need the higher temps associated with finishing in the smoker.
If I don’t want smoke in my product I use the same schedule starting at 110F totally in SV

This chart when used in the context of the whole article (especially the paragraph below the chart) is a great guide
https://stefangourmet.com/2018/04/01/how-to-choose-time-and-temperature-to-cook-meat-sous-vide/

The next article with charts explains the time/temp lethality explaining you don’t necessarily need to go to 160F to be safe
https://www.food-safety.com/articles/4722-the-danger-zone-reevaluated

Some will never fell safe not taking temps to 160 and that is fine, do what you are comfortable with
For instance I do not want to eat pink pork even it is OK now

]]>https://waltonsdev.nodebb.com/post/78658https://waltonsdev.nodebb.com/post/78658Fri, 27 May 2022 18:05:03 GMT<![CDATA[Reply to Sous vide snack sticks on Fri, 27 May 2022 17:25:13 GMT]]>glen
Can you please explain, What is your “graduated step up heat method in the sous vide?”.

I vac sealed my sticks in 21 CM casing and set sous vide to 155 for 2 hours. Then ice bathed. Appreciate if you could explain your process using the sous Vide.

Also, can you point me to the charts you referenced below…
“There are souse vide diameter/heat/time/pasteurization charts on line that are very helpful”.

Thank you!

]]>https://waltonsdev.nodebb.com/post/78657https://waltonsdev.nodebb.com/post/78657Fri, 27 May 2022 17:25:13 GMT<![CDATA[Reply to Sous vide snack sticks on Sat, 23 Jan 2021 04:27:56 GMT]]>Thanks everyone. Cooler idea is great

]]>https://waltonsdev.nodebb.com/post/29221https://waltonsdev.nodebb.com/post/29221Sat, 23 Jan 2021 04:27:56 GMT<![CDATA[Reply to Sous vide snack sticks on Sat, 23 Jan 2021 03:47:36 GMT]]>Also, I run an elcheapo yissvic unit from Amazon and use a 40qt plastic storage tote for a vessel. Took a while to get up to 175 but was worth the wait!! Easily held 7 2.5x24 logs of trail.

]]>https://waltonsdev.nodebb.com/post/29218https://waltonsdev.nodebb.com/post/29218Sat, 23 Jan 2021 03:47:36 GMT<![CDATA[Reply to Sous vide snack sticks on Sat, 23 Jan 2021 03:31:47 GMT]]>kyle no difference in flavor or texture. Seemed to be less dry which was expected

]]>https://waltonsdev.nodebb.com/post/29217https://waltonsdev.nodebb.com/post/29217Sat, 23 Jan 2021 03:31:47 GMT<![CDATA[Reply to Sous vide snack sticks on Sat, 23 Jan 2021 01:57:43 GMT]]>I use a electric roaster works great get my water to 160-165 while meat is in the smoker pull it when it’s 140° into the water no vac bags I do everything that way now saves so much time I can get 12# snack sticks or 4 summer sausage logs 2.9x20

]]>https://waltonsdev.nodebb.com/post/29214https://waltonsdev.nodebb.com/post/29214Sat, 23 Jan 2021 01:57:43 GMT<![CDATA[Reply to Sous vide snack sticks on Sat, 23 Jan 2021 00:20:49 GMT]]>kyle
IMG_20200922_145620_copy_1075x605.jpg IMG_20200922_145542_copy_1075x605.jpg
A couple pics. May have some more if I can find them.

]]>https://waltonsdev.nodebb.com/post/29211https://waltonsdev.nodebb.com/post/29211Sat, 23 Jan 2021 00:20:49 GMT<![CDATA[Reply to Sous vide snack sticks on Sat, 23 Jan 2021 00:01:23 GMT]]>glen
Great idea.

]]>https://waltonsdev.nodebb.com/post/29210https://waltonsdev.nodebb.com/post/29210Sat, 23 Jan 2021 00:01:23 GMT<![CDATA[Reply to Sous vide snack sticks on Fri, 22 Jan 2021 20:59:50 GMT]]>glen Thanks for the pictures. I see this in near future. Awesome 👌

]]>https://waltonsdev.nodebb.com/post/29204https://waltonsdev.nodebb.com/post/29204Fri, 22 Jan 2021 20:59:50 GMT<![CDATA[Reply to Sous vide snack sticks on Fri, 22 Jan 2021 20:49:57 GMT]]>Inside is 11"x8.5"x 13.5" deep
It holds the heat so well I could have gone bigger but it is just the right size for my needs

]]>https://waltonsdev.nodebb.com/post/29203https://waltonsdev.nodebb.com/post/29203Fri, 22 Jan 2021 20:49:57 GMT<![CDATA[Reply to Sous vide snack sticks on Fri, 22 Jan 2021 20:44:33 GMT]]>glen that thing is awesome! kyle you don’t need an expensive unit unless you want to do large amounts of water. Honestly you could buy 2 of the weston ones and do the same/more water and still get out cheaper!

]]>https://waltonsdev.nodebb.com/post/29201https://waltonsdev.nodebb.com/post/29201Fri, 22 Jan 2021 20:44:33 GMT<![CDATA[Reply to Sous vide snack sticks on Fri, 22 Jan 2021 20:35:25 GMT]]>glen
That is perfect. I got to do it now too.

]]>https://waltonsdev.nodebb.com/post/29200https://waltonsdev.nodebb.com/post/29200Fri, 22 Jan 2021 20:35:25 GMT<![CDATA[Reply to Sous vide snack sticks on Fri, 22 Jan 2021 20:18:46 GMT]]>Sous vide cooler 3.jpg Sous vide cooler 2.jpg Sous vide cooler1.jpg

I used a PVC slip connector to make the hole solid and glued it in with expanding foam
The black marks are from the drawing used to saw the hole, learned later they were permanent!
If you are lucky you may find a hole saw the right size for yours

]]>https://waltonsdev.nodebb.com/post/29199https://waltonsdev.nodebb.com/post/29199Fri, 22 Jan 2021 20:18:46 GMT<![CDATA[Reply to Sous vide snack sticks on Fri, 22 Jan 2021 18:24:21 GMT]]>thanks to all for your input.

]]>https://waltonsdev.nodebb.com/post/29188https://waltonsdev.nodebb.com/post/29188Fri, 22 Jan 2021 18:24:21 GMT<![CDATA[Reply to Sous vide snack sticks on Fri, 22 Jan 2021 18:20:32 GMT]]>glen I was asking for a picture of the cooler setup you use.

]]>https://waltonsdev.nodebb.com/post/29186https://waltonsdev.nodebb.com/post/29186Fri, 22 Jan 2021 18:20:32 GMT<![CDATA[Reply to Sous vide snack sticks on Fri, 22 Jan 2021 18:15:49 GMT]]>glen I’d like to see a picture of that if it’s not too much trouble. Thanks

]]>https://waltonsdev.nodebb.com/post/29185https://waltonsdev.nodebb.com/post/29185Fri, 22 Jan 2021 18:15:49 GMT<![CDATA[Reply to Sous vide snack sticks on Fri, 22 Jan 2021 18:11:51 GMT]]>No bags are necessary

]]>https://waltonsdev.nodebb.com/post/29184https://waltonsdev.nodebb.com/post/29184Fri, 22 Jan 2021 18:11:51 GMT<![CDATA[Reply to Sous vide snack sticks on Fri, 22 Jan 2021 18:05:22 GMT]]>kyle I vacuum bag but many here swear by "naked " Which I haven’t tried
I generally remove the product after short a heavy smoke then use the graduated step up heat method in the sous vide.
Also remember the direct heat conductivity of souse vide heats the internals relatively quickly and in my humble opinion at temps higher than 160 you can quickly over heat the product if not careful.
Monitor internals with your thermometer.
Don’t be intimidated, it’s much easier to learn than smoking

There are souse vide diameter/heat/time/pasteurization charts on line that are very helpful.
Kind of hard to find and it just occurred to me to print them out next time I need them LOL

]]>https://waltonsdev.nodebb.com/post/29183https://waltonsdev.nodebb.com/post/29183Fri, 22 Jan 2021 18:05:22 GMT<![CDATA[Reply to Sous vide snack sticks on Fri, 22 Jan 2021 17:32:39 GMT]]>glen The Weston unit is really a good unit, it has a slight learning curve with the digital controls, but they are fairly easy to learn. The unit likes to default to certain things is what I found. You can’t go wrong with the price and quality of the Weston unit.

]]>https://waltonsdev.nodebb.com/post/29181https://waltonsdev.nodebb.com/post/29181Fri, 22 Jan 2021 17:32:39 GMT<![CDATA[Reply to Sous vide snack sticks on Fri, 22 Jan 2021 17:26:15 GMT]]>glen thank you for your response. Do you put your meat in bags when finishing in water? I have been making sausage for many years, but this sous vide thing is all new to me. just want to learn a bit before investing in another “tool”

]]>https://waltonsdev.nodebb.com/post/29179https://waltonsdev.nodebb.com/post/29179Fri, 22 Jan 2021 17:26:15 GMT<![CDATA[Reply to Sous vide snack sticks on Fri, 22 Jan 2021 17:07:29 GMT]]>kyle I’m not PapaSop but I will weigh in that I have used a unit very similar to the Weston on sale and for home use it has worked great for 2 yrs
Also I highly recommend adapting an insulated cooler for your processing vessel
I cut a snug fitting hole in the lid of a Coleman 20 can party stacker and am very happy with it

]]>https://waltonsdev.nodebb.com/post/29178https://waltonsdev.nodebb.com/post/29178Fri, 22 Jan 2021 17:07:29 GMT<![CDATA[Reply to Sous vide snack sticks on Fri, 22 Jan 2021 14:33:59 GMT]]>Jonathon thanks. So the one you have on sale for $75, would that be a good place to start, or would I be better off with the more expensive one? I hate to spend a lot on something I don’t understand. I did go back and watch your videos on this again. I know PapaSop started doing this. what one does he have?

]]>https://waltonsdev.nodebb.com/post/29158https://waltonsdev.nodebb.com/post/29158Fri, 22 Jan 2021 14:33:59 GMT<![CDATA[Reply to Sous vide snack sticks on Fri, 22 Jan 2021 14:06:44 GMT]]>kyle I fought back against this for a long time because of that but you’re going to keep your water temp at 177 or around there so I don’t know if that makes a difference or what but it REALLY doesn’t reduce either the smoke or seasoning flavor as long as you let it smoke to 130 or so.

]]>https://waltonsdev.nodebb.com/post/29152https://waltonsdev.nodebb.com/post/29152Fri, 22 Jan 2021 14:06:44 GMT