You have nice particle definition.

Lol. That’s a compliment that would only make sense in this community

Grimpuppy awesome looking product. What smoker are you using?

MES30

Without a way to test water activity there is no way to answer how long they are good unrefrigerated. By best answer is to keep if refrigerated when not using it. I wouldn’t be afraid to take a pack out on the boat or hiking. But I wouldn’t leave it on the dash of the car in the sun all day and then snack on it.

Does throwing them in the sous vide wash away the smoke from them?

How long do they last unrefrigerated once you vacuum pack them?

Genoa salami is going to be next on the list of things to try for me.

What was your process with the snack sticks? Those look amazing.

5 pounds pork butt
5 fresh jalapeños
1 pound high temp pepper jack cheese
4.7 oz willies snack stick seasoning
.2 oz sure cure
.4 oz Smoked meat stabilizer
12 oz of ice water

Grind meat through 3/8” plate once and then 3/16” plate twice. Slice jalapeños and run them through grinder with the meat on the last grind. Mix meat, cure, seasoning and water for 7 minutes. Add cheese and mix for 1 additional minute. Stuff in 16mm collagen casings. I lay them out and cut into 22” long pieces.

Smoke schedule:
120 for 1 hour no smoke
140 for 1 hour with smoke
155 for 2 hours with smoke

Pull from smoker at 135 internal and into 175 degree souse vide for 15 minutes or until internal of 160 degrees. Pull from souse vide and let rest overnight. Trim the ends of each one and then cut them 8” from each end. Eleven 8” sticks fit perfect into quart vac bags. It will be right at 1 pound per bag. You will have about 5” of “U” shaped sticks from the middle that was hanging over your smoke sticks. I vac bag these to snack on at work.

I use a 10mm stuffing tube. If you use a 12mm tube (you will have to manually feed a 16mm casing onto it) or casings larger than 16mm, you can use 8oz of water instead of 12.