blackbetty61 We have been using turkey roasters for years (no exaggeration, over 1000 lbs worth over the last 15 yrs) to hot water bath our sticks and sausage. They always turn out great and have never had them lose seasoning.

And just to clarify, we bring the sticks up to about 145 degrees in the smoker, cut into the lengths we want to package (either 4 or 8 inches), add to the hot water baths and cook until 160 degrees, then cold water bath, air dry for an hour or so, then vacuum seal.