Honey bbq is my new favorite flavor, barely beating out jalapeno with cheddar. I have always used the recommended seasoning amount and they are great but next time I am reducing the block 1 pound, much more the sweetness may be too much. I also don’t use encapsulated citric acid if that would effect the flavor at all.

I also use the dowel method to push out the remainder of the horn. The leftover in the throat before it gets to the horn is the problem…either slowly feed it into the horn and push it out (trapped air becomes an issue though), make it as a patty, save it for eggs the next day or toss it.

I did a batch of sticks over the weekend, smoked to 132 degrees, transferred to the roaster pan at 175 until IT was 162, approx 15 mins in the “sous vide”, straight to the ice bath for 20 mins, then hung for an hour to dry, fridge for another hour and vac sealed. The 2nd best sticks I have made but plan on smoking to 135-137 next time to firm up the stick just a tad. Great taste, almost perfect firmness and great snap. Thanks to all who post ideas and processes because I have learned so much from this great community of smoking nuts.

Does anybody use a turkey roaster pan as their sous vide vessel? I picked one up to use but am wondering will the water come up to temp quickly or do you put boiling water in the pan and use the temp settings to regulate the desired temp 172-177?