<![CDATA[Sous vide snack sticks/ sausage]]>I’m intrigued with this method but have a few questions. I see Jon said smoker until internal temp of 130 then place into the sous vide. Do I need to vacuum seal or put them in naked? 2. My sticks are usual about 2 feet long so can I just put them in a meat lug with the sous vide? What size of sous vide what I need? I assume I give them the normal ice bath when they reach 160 i.t.? I do about 800 pounds of venison a year for friends and family and this process seems like it could save me a ton of time. I prefer to use natural casing for my snack sticks and sausage. Does this method affect the snap of natural casings? Thank you in advance!!!

]]>https://waltonsdev.nodebb.com/topic/3335/sous-vide-snack-sticks-sausageRSS for NodeThu, 10 Sep 2026 22:41:45 GMTMon, 25 Jan 2021 22:58:01 GMT60<![CDATA[Reply to Sous vide snack sticks/ sausage on Tue, 02 Mar 2021 00:55:10 GMT]]>Smoker. In the sous vide the fat will melt.

]]>https://waltonsdev.nodebb.com/post/32180https://waltonsdev.nodebb.com/post/32180Tue, 02 Mar 2021 00:55:10 GMT<![CDATA[Reply to Sous vide snack sticks/ sausage on Tue, 02 Mar 2021 00:48:31 GMT]]>Would it be better to leave in the smoker longer or in the sous vide?

]]>https://waltonsdev.nodebb.com/post/32179https://waltonsdev.nodebb.com/post/32179Tue, 02 Mar 2021 00:48:31 GMT<![CDATA[Reply to Sous vide snack sticks/ sausage on Sun, 28 Feb 2021 21:31:05 GMT]]>I didn’t use encapsulated citric acid on this batch but that is good to know. So when I do,I think holding them between 130-140 for a hour before pulling from the smoker would be best?

]]>https://waltonsdev.nodebb.com/post/32060https://waltonsdev.nodebb.com/post/32060Sun, 28 Feb 2021 21:31:05 GMT<![CDATA[Reply to Sous vide snack sticks/ sausage on Sun, 28 Feb 2021 20:35:36 GMT]]>Both jpurol and PapaSop We need to start doing a better job of pointing this out. IF you used Encapsulated Citric Acid then you need to keep it above 130 for an hour to let the encapsulation dissolve fully.

]]>https://waltonsdev.nodebb.com/post/32052https://waltonsdev.nodebb.com/post/32052Sun, 28 Feb 2021 20:35:36 GMT<![CDATA[Reply to Sous vide snack sticks/ sausage on Sun, 28 Feb 2021 19:58:54 GMT]]>jpurol
Just did the same thing. Pictures to come later.

]]>https://waltonsdev.nodebb.com/post/32047https://waltonsdev.nodebb.com/post/32047Sun, 28 Feb 2021 19:58:54 GMT<![CDATA[Reply to Sous vide snack sticks/ sausage on Sun, 28 Feb 2021 19:16:47 GMT]]>5F89378E-522C-4DA0-909C-1F6B5B8AB439.jpeg

]]>https://waltonsdev.nodebb.com/post/32040https://waltonsdev.nodebb.com/post/32040Sun, 28 Feb 2021 19:16:47 GMT<![CDATA[Reply to Sous vide snack sticks/ sausage on Sun, 28 Feb 2021 19:16:24 GMT]]>685FAE88-4BE7-4917-9FF2-C7AF6FA9F1EB.jpeg

]]>https://waltonsdev.nodebb.com/post/32039https://waltonsdev.nodebb.com/post/32039Sun, 28 Feb 2021 19:16:24 GMT<![CDATA[Reply to Sous vide snack sticks/ sausage on Sun, 28 Feb 2021 19:15:57 GMT]]>75DAE93F-78E8-4A19-BF8D-DA79D1352243.jpeg

]]>https://waltonsdev.nodebb.com/post/32038https://waltonsdev.nodebb.com/post/32038Sun, 28 Feb 2021 19:15:57 GMT<![CDATA[Reply to Sous vide snack sticks/ sausage on Sun, 28 Feb 2021 19:17:32 GMT]]>Did 20 pounds of snack sticks finishing sous vide. Had the temp set at 173. Pulled from smoker at i.t. Of 130 took 15-20 minutes.
Pros:
Takes hours off finishing them in the smoker.
Flavor seems to be there immediately after ice bath
Consistent firmness
Great snap ( used natural sheep casings)

Cons:
Only one I can think of is you better be ready to move fast it is quick!

Conclusion:

Should of tried this years ago!

]]>https://waltonsdev.nodebb.com/post/32037https://waltonsdev.nodebb.com/post/32037Sun, 28 Feb 2021 19:17:32 GMT<![CDATA[Reply to Sous vide snack sticks/ sausage on Fri, 26 Feb 2021 22:41:25 GMT]]>It is so much fun trying to come up with creative ways to make things easier.

]]>https://waltonsdev.nodebb.com/post/31957https://waltonsdev.nodebb.com/post/31957Fri, 26 Feb 2021 22:41:25 GMT<![CDATA[Reply to Sous vide snack sticks/ sausage on Fri, 26 Feb 2021 15:02:02 GMT]]>jpurol Darn it, you guys doing all of these awesome mods is going to almost force me to do one! Poor lil ole me has to build something to make sausage processing easier on company time…love my job!

]]>https://waltonsdev.nodebb.com/post/31917https://waltonsdev.nodebb.com/post/31917Fri, 26 Feb 2021 15:02:02 GMT<![CDATA[Reply to Sous vide snack sticks/ sausage on Fri, 26 Feb 2021 01:25:48 GMT]]>Well johnathon has me convinced to try finishing snack sticks sous vide style. I had 2 500 watt aquarium heaters, a pid control, and a aquarium wave maker. I put it in a big cooler and I’ll give it a shot this weekend. I tested it today and it held water at 177 perfectly. 901B5A82-2151-4523-8003-AB68D18826DE.jpeg

]]>https://waltonsdev.nodebb.com/post/31887https://waltonsdev.nodebb.com/post/31887Fri, 26 Feb 2021 01:25:48 GMT<![CDATA[Reply to Sous vide snack sticks/ sausage on Tue, 26 Jan 2021 22:21:57 GMT]]>Thanks for the info!

]]>https://waltonsdev.nodebb.com/post/29574https://waltonsdev.nodebb.com/post/29574Tue, 26 Jan 2021 22:21:57 GMT<![CDATA[Reply to Sous vide snack sticks/ sausage on Tue, 26 Jan 2021 20:26:43 GMT]]>There was still plenty of “snap” in the casings.

]]>https://waltonsdev.nodebb.com/post/29563https://waltonsdev.nodebb.com/post/29563Tue, 26 Jan 2021 20:26:43 GMT<![CDATA[Reply to Sous vide snack sticks/ sausage on Tue, 26 Jan 2021 20:25:52 GMT]]>The 4th generation German butcher I learned from made his hot dogs that way. Smoked to 130, then finished in a commercial size stainless steel tub with a burner underneath, heather to 165. He pulled the hot dogs at 160, placed in another tank of cold water to stop the cooking, then let bloom. Same as soups vide finishing…and he only used natural sheep casings for these.

]]>https://waltonsdev.nodebb.com/post/29561https://waltonsdev.nodebb.com/post/29561Tue, 26 Jan 2021 20:25:52 GMT<![CDATA[Reply to Sous vide snack sticks/ sausage on Tue, 26 Jan 2021 16:04:51 GMT]]>jpurol Interesting…to the best of my knowledge no one has done them with natural casings thus far. Parksider might have but he’s busy keepy the swamp creatures in check down in FL. I am going to say the only danger would be the casing becoming rubbery. I am going to be processing a few things this week for the camp chef. If I can remember I will try to stuff a small portion of what I am doing into a natural casing and finish up in sous vide.

]]>https://waltonsdev.nodebb.com/post/29533https://waltonsdev.nodebb.com/post/29533Tue, 26 Jan 2021 16:04:51 GMT<![CDATA[Reply to Sous vide snack sticks/ sausage on Mon, 25 Jan 2021 23:51:05 GMT]]>twilliams 058C3327-7285-4629-9D9B-A28E858E7809.jpeg
I just pulled this pack out of the freezer.

]]>https://waltonsdev.nodebb.com/post/29488https://waltonsdev.nodebb.com/post/29488Mon, 25 Jan 2021 23:51:05 GMT<![CDATA[Reply to Sous vide snack sticks/ sausage on Mon, 25 Jan 2021 23:51:38 GMT]]>Thank you Yooperdog!!!

]]>https://waltonsdev.nodebb.com/post/29487https://waltonsdev.nodebb.com/post/29487Mon, 25 Jan 2021 23:51:38 GMT<![CDATA[Reply to Sous vide snack sticks/ sausage on Mon, 25 Jan 2021 23:26:14 GMT]]>I use sheep 21-24mm. Pretubed from waltons. I found their casing are the most consistent. I have a photo but I’m not sure how to paste it here.

]]>https://waltonsdev.nodebb.com/post/29486https://waltonsdev.nodebb.com/post/29486Mon, 25 Jan 2021 23:26:14 GMT<![CDATA[Reply to Sous vide snack sticks/ sausage on Mon, 25 Jan 2021 23:11:49 GMT]]>jpurol what casings do you use, i wanted to try natural casings instead of collagen. Any pics of final product?

]]>https://waltonsdev.nodebb.com/post/29484https://waltonsdev.nodebb.com/post/29484Mon, 25 Jan 2021 23:11:49 GMT<![CDATA[Reply to Sous vide snack sticks/ sausage on Mon, 25 Jan 2021 23:06:55 GMT]]>jpurol you can put them in ‘naked’, they don’t need to packaged. After they reach temp pull and ice bath, let them air dry and bloom and then you can package. The snap will be there. I am not sure what size you would need using a meat lug. Some folks use a turkey roaster and have adapted coolers to SV. You are going the lose heat through an uninsulated lug.

]]>https://waltonsdev.nodebb.com/post/29481https://waltonsdev.nodebb.com/post/29481Mon, 25 Jan 2021 23:06:55 GMT