Just did a 25 lb. batch of smack sticks with willie’s seasoning and came out great. Dried for 1 hour in the smoker then add smoke for 4 hours and finished sous vive at 152 for 2 hours . Came out great. And the meat that didn’t go through the stuffer I used the jerky cannon to make jerkAronni. and did it in dehydrator and also came out great.

]]>https://waltonsdev.nodebb.com/topic/5256/25-lbs-of-willies-snack-sticksRSS for NodeThu, 10 Sep 2026 20:33:44 GMTWed, 20 Apr 2022 03:55:31 GMT60mdseaside I read so many posts on sous vide that now I forget who said what, but I’m pretty sure it was a lot of your posts that talked me into it, and GWG8541, and I’m so thankful you did! I do think it is both easier and makes a nicer hmm skin? I did some without the sous vide, and felt the casings were more chewy and not bound to the meat as nicely. The sous vide ones have a nicer snap, to me. I know I wouldn’t have tried sous vide without all the great posts here talking about it!

]]>https://waltonsdev.nodebb.com/post/76095https://waltonsdev.nodebb.com/post/76095Sat, 23 Apr 2022 06:19:30 GMTmdseaside amen. I know it is personal preference, but I’m sold on the sous vide (water thermal processing) to finish sticks and summer sausage.

]]>https://waltonsdev.nodebb.com/post/76092https://waltonsdev.nodebb.com/post/76092Sat, 23 Apr 2022 05:44:59 GMTDJS303 I like it because when I finished them in the smoker they tended to come out a little drier than I like. When you bag them and sous vide it keeps the moisture in and you in my opinion get a better finished product.

]]>https://waltonsdev.nodebb.com/post/76086https://waltonsdev.nodebb.com/post/76086Sat, 23 Apr 2022 04:14:38 GMTEverything looks great! I am going to have to try sous vide as it appears to shorten the cook time. I seem to always get a stall on my sticks in the smoker and it turns into a long cook.

]]>https://waltonsdev.nodebb.com/post/76021https://waltonsdev.nodebb.com/post/76021Fri, 22 Apr 2022 19:20:22 GMTmdseaside they look great

]]>https://waltonsdev.nodebb.com/post/76006https://waltonsdev.nodebb.com/post/76006Fri, 22 Apr 2022 06:05:16 GMTmdseaside
Very nice!

]]>https://waltonsdev.nodebb.com/post/75981https://waltonsdev.nodebb.com/post/75981Thu, 21 Apr 2022 19:13:07 GMTmdseaside Nice looking batch of sticks.

]]>https://waltonsdev.nodebb.com/post/75976https://waltonsdev.nodebb.com/post/75976Thu, 21 Apr 2022 12:11:35 GMTMoose_MI After the sticks dry in the smoker for an hour or so I start adding smoke for about 3 to 4 hours untill they have a nice color. Then I vacuum seal them and place in my container and add preheated water around 160 degrees and set the sous vide at 152 degrees for 2 hours. Then soak and rinse with cold water for about 20 minutes. The take out of the bags and air dry with a small fan for about an hour to help dry and set the casings.

]]>https://waltonsdev.nodebb.com/post/75966https://waltonsdev.nodebb.com/post/75966Thu, 21 Apr 2022 04:01:21 GMTciszzco I use natural sheep casings in the 19 to 21 mm. range. They are a little more tricky and time consuming to use but I like the finished product so much better it is worth the extra time.

]]>https://waltonsdev.nodebb.com/post/75963https://waltonsdev.nodebb.com/post/75963Thu, 21 Apr 2022 03:46:33 GMTmdseaside looks like you are set for the week. Good looking product.

]]>https://waltonsdev.nodebb.com/post/75959https://waltonsdev.nodebb.com/post/75959Thu, 21 Apr 2022 02:34:44 GMTMoose_MI sous vide is a great way to finish, especially if you do not have a smoker that stays consistent at the lower temp. The people in this community made me a believer. It also works great on many other types of food.

]]>https://waltonsdev.nodebb.com/post/75948https://waltonsdev.nodebb.com/post/75948Thu, 21 Apr 2022 01:22:02 GMTmdseaside nice work

]]>https://waltonsdev.nodebb.com/post/75947https://waltonsdev.nodebb.com/post/75947Thu, 21 Apr 2022 01:19:14 GMTWhat kind and size of casing did you use on your snack sticks?, they look awesome!!

]]>https://waltonsdev.nodebb.com/post/75943https://waltonsdev.nodebb.com/post/75943Thu, 21 Apr 2022 01:05:50 GMTMoose_MI Do a search on this site and there is a lot of information about a sous vide finish on sausage.

]]>https://waltonsdev.nodebb.com/post/75939https://waltonsdev.nodebb.com/post/75939Thu, 21 Apr 2022 00:50:49 GMTmdseaside That looks great.

]]>https://waltonsdev.nodebb.com/post/75934https://waltonsdev.nodebb.com/post/75934Thu, 21 Apr 2022 00:40:29 GMTIve never heard of souls vide for the last step…genius. Can you explain how you do this step?

]]>https://waltonsdev.nodebb.com/post/75932https://waltonsdev.nodebb.com/post/75932Thu, 21 Apr 2022 00:28:50 GMTNice job!

]]>https://waltonsdev.nodebb.com/post/75899https://waltonsdev.nodebb.com/post/75899Wed, 20 Apr 2022 12:35:16 GMTmdseaside good looking stuff!

]]>https://waltonsdev.nodebb.com/post/75898https://waltonsdev.nodebb.com/post/75898Wed, 20 Apr 2022 12:33:55 GMTmdseaside those look as good as professional

]]>https://waltonsdev.nodebb.com/post/75897https://waltonsdev.nodebb.com/post/75897Wed, 20 Apr 2022 10:49:00 GMTmdseaside great looking sticks . Congrats

]]>https://waltonsdev.nodebb.com/post/75891https://waltonsdev.nodebb.com/post/75891Wed, 20 Apr 2022 04:27:56 GMTmdseaside Nice looking sticks

]]>https://waltonsdev.nodebb.com/post/75890https://waltonsdev.nodebb.com/post/75890Wed, 20 Apr 2022 04:24:55 GMTmdseaside looks great! I need to try a big batch like that now I have a smoker that will hold it! I loved the Willies last time, thinking about blending up a pepperoni next. Wish I knew what was in Willies so I’d know what spices I like, it’s a good blend.

]]>https://waltonsdev.nodebb.com/post/75887https://waltonsdev.nodebb.com/post/75887Wed, 20 Apr 2022 04:07:35 GMT