What temp and time do I finish the snack sticks in water. They are 130 coming off of smoker

]]>https://waltonsdev.nodebb.com/topic/3448/finishing-snack-sticks-in-waterRSS for NodeFri, 11 Sep 2026 01:24:51 GMTWed, 17 Feb 2021 21:44:38 GMT60TJENKIN421 Yes, make a 50/50 solution of water and white vinegar. Set your target temperature to 140 F, and start it up. When it gets to 140 F, it’s clean.

]]>https://waltonsdev.nodebb.com/post/32323https://waltonsdev.nodebb.com/post/32323Wed, 03 Mar 2021 14:29:33 GMTTJENKIN421 I heard water and vinegar. Set to 140 and let it cook. Gonna do this myself soon as I have hard water

]]>https://waltonsdev.nodebb.com/post/32322https://waltonsdev.nodebb.com/post/32322Wed, 03 Mar 2021 14:15:14 GMTSo you guys just throw them in the water without vac sealing them? Whats the best method of cleaning out the sous vide? (annoy in my case)

]]>https://waltonsdev.nodebb.com/post/32321https://waltonsdev.nodebb.com/post/32321Wed, 03 Mar 2021 14:01:27 GMTTJENKIN421 Nope, there is very little fat in the water when I am done with this process. The only reason I vag bag is if I am using the HBC or Vacmaster sous vide that function by drawing water in, heating it and pushing it back out, I don’t want to clog a filter or something with a little piece of casing or some fats or oils. But when I used the Weston they go directly in water and I honestly can’t tell the difference.

]]>https://waltonsdev.nodebb.com/post/31732https://waltonsdev.nodebb.com/post/31732Wed, 24 Feb 2021 14:21:18 GMTTJENKIN421
Mine go right from the hot water to the ice bath. Then hang and let them bloom up to an hour or overnite sometimes depending on the outside temp. Last thing is vac sealing and freezing.

]]>https://waltonsdev.nodebb.com/post/31713https://waltonsdev.nodebb.com/post/31713Tue, 23 Feb 2021 22:19:32 GMTI don’t get rendered fat but I seem to be a renegade here and don’t process over 150 F

]]>https://waltonsdev.nodebb.com/post/31626https://waltonsdev.nodebb.com/post/31626Mon, 22 Feb 2021 21:38:39 GMTSo are you guys Vac Sealing them and throwing them in the bath? If so, isn’t there a bunch of rendered fat in the bag with the snack sticks?

]]>https://waltonsdev.nodebb.com/post/31623https://waltonsdev.nodebb.com/post/31623Mon, 22 Feb 2021 21:12:26 GMTdeanlorensen you can use a electric roaster too, that’s what I use. If you don’t wanna bite the bullet on a sous vide or guys use turkey fryers

]]>https://waltonsdev.nodebb.com/post/31295https://waltonsdev.nodebb.com/post/31295Thu, 18 Feb 2021 22:38:15 GMTdeanlorensen You wont be sorry! I do everything sausage related in mine. I got really tired of waiting up at 2am for my sausage to be done in the smokehouse. Now I get to go to bed. Its a real game changer.

]]>https://waltonsdev.nodebb.com/post/31262https://waltonsdev.nodebb.com/post/31262Thu, 18 Feb 2021 18:21:18 GMTtarp coming from someone that has never used sous vide…this idea that your taking sticks from 130-160ish in that amount of time just blows my mind. I’ve got about a week left on my current project (75lbs bacon) and then im gonna start making some snack sticks. But im gonna bite the bullet and get a sous vide and try it.

]]>https://waltonsdev.nodebb.com/post/31260https://waltonsdev.nodebb.com/post/31260Thu, 18 Feb 2021 18:13:50 GMT30 to 45 minutes should be at 160 internal

]]>https://waltonsdev.nodebb.com/post/31256https://waltonsdev.nodebb.com/post/31256Thu, 18 Feb 2021 15:41:46 GMTblackbetty61 thanks

]]>https://waltonsdev.nodebb.com/post/31237https://waltonsdev.nodebb.com/post/31237Thu, 18 Feb 2021 00:08:07 GMT@dennis-w 165-170°

]]>https://waltonsdev.nodebb.com/post/31234https://waltonsdev.nodebb.com/post/31234Wed, 17 Feb 2021 23:32:28 GMT