Snack stick question when finishing in hot water bath.
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When I do my snack sticks I mix and stuff them and let them rest or bloom overnight in the refrigerator. Then I put in the smoker at 135 for an hour or so till they start to dry. Then add smoke for one hour then up the temp to 145 for one more hour then 155 for one more hour or untill the outsides are nice and dry and firm. I do not even check the internal temp I only care that they have smoke and are dry. Then I vacuum bag them and sous vide at 154 for one hour thirty minutes. Now I know they are fully cooked. Then I shower them with cold water and let set in cold water for 20 min. or so till they are cool to the touch. Then un bag and place on a rack and let them cool with a small fan for an hour or so till they are down to room temp. At this time they will still be wet on the outside because they were cooked in their own juices but that is the whole idea of sous vide. To keep them moist. Now dry off with paper towels and refrigerate over night and enjoy a job well done. And package them for future enjoyment.
mdseaside sounds like a good process.
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