finishing sticks in water
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my smoker will hold 15 pounds of sticks. my question is if i set up a roaster oven to hold the water temp at 170 can i put all 15 pounds in at once?
rich_green I do 12.5lb batches and my roaster holds it pretty easy. I think you’ll be good to go.
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rich_green I do 12.5lb batches and my roaster holds it pretty easy. I think you’ll be good to go.
cdavis Thank you, how long do you cut your sticks before you put them in there? do you vacuum them first? thank you again
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cdavis Thank you, how long do you cut your sticks before you put them in there? do you vacuum them first? thank you again
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cdavis Thank you, how long do you cut your sticks before you put them in there? do you vacuum them first? thank you again
rich_green I just leave them in ropes. Straight from the smoker to the roaster. I don’t bag mine and I don’t cut to length till I’m ready to vac seal them. Hope this helps. Good luck
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cdavis Thank you, how long do you cut your sticks before you put them in there? do you vacuum them first? thank you again
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cdavis Thank you, how long do you cut your sticks before you put them in there? do you vacuum them first? thank you again
Life is a Garden - Dig it.
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lkrfletcher those look great. Good job
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Awesome guys!!! just to make sure i am right, smoker until internal of 130 then to water at 170 degree until it reaches internal of 160. thanks for the pics and all the help
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Awesome guys!!! just to make sure i am right, smoker until internal of 130 then to water at 170 degree until it reaches internal of 160. thanks for the pics and all the help
rich_green - You Got it - Have fun!
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Awesome guys!!! just to make sure i am right, smoker until internal of 130 then to water at 170 degree until it reaches internal of 160. thanks for the pics and all the help
rich_green sounds like you’ve got it. Good luck and post some pictures.
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thanks again guys i will keep you posted, any great recipes? i am using waltons bbq for bbq cheddar
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do you guys do summer sausage this way as well?
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lkrfletcher what equipment are you using to stuff them sticks?
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do you guys do summer sausage this way as well?
rich_green yes I also do my summer sausage
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rich_green yes I also do my summer sausage
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lkrfletcher what equipment are you using to stuff them sticks?
Ridley Acres - Walton’s 11 pound stuffer
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cdavis thank you
rich_green I’m not 100% sure but if you use ECA with it I think you may want to wait til it hits 140* as the capsules start to release at 130*. Hopefully someone jumps on to confirm or give a definite answer
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how long should it take in the roaster? its been in for 40 minutes and temp has only went up 3 degrees, pulled them at 135 and they are only at 138
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was the roaster set at 160 and to temp. when you put them in ? the colder meat will bring the temp down in the water and need to recover then it should finish in a decent amt. of time
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water temp was at 170 and is currently at 172
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