Going to attempt my first batch of snack sticks. Watched the video on 5 hacks to making snack stick. One way to finish them is a water bath once they reach 130. John says he vacuum sealed them than finished them in a
Sous Vide until 160. My question is, how do you physically take a temp when they are vacuum sealed?

Yeah Watch the video on 5 Hacks for making snack sticks. He say one of the community members takes them off at 130 then finishes them in a turkey fryer filled with water.

rjsenk What sous vide do you have, and how big is the tub? Thanks