Chef Will give it a try and let you know Thanks

Chef So do you think I could get close to your end product by taking 1/5 of everything for I quart for a test.

Chef How many quart or pint jars does your recipe make?

YooperDog I think that would be way to sweet.

Looking for a recipe for canning or refrigerated canning hot and sweet mixed vegetables. My first experiment was OK for the hot part but no sweetness.

If I remember correctly you were sitting at a table with a meat grinder and that pyramid of snack sticks. Just move the grinder to the other side and use that as one side of the snack sticks to support them. than while your talking use your left arm against the other side of the snack sticks. VOLA hidden support but out in the open. lol

samspade Don’t thank me the guys are Glen and ikrfletcher. ikrfletcher I think came out with the original and Glen just twisted to work for him or the other way around. Anyway they both have helped me on this journey unbelievable.

JoeB No I tried to freezer zip lock but could not get all the air out and the bags would float. I tried weighting them down but it was not working. I was in no mans land and just removed the sticks and put them directly into the water with no bag. It worked great. I took and washed the sous vide with dawn to break down the fat if there was any. Next time I have some ideas and will try the zip lock bag again.

GWG8541 It was a success and I am gratified because I give most of it away and enjoy people enjoying the product. I use to only make wet marinade jerky. I have tried a few Excaliber seasoning for jerky but yet have found one that wows me. I will continue to try because compared to wet marinade the Excaliber seasoning makes it affordable.

glen Well I finished my second batch of snack sticks and I will keep making them. Total cook time was 4 hours and that was because my wife bought me a new smoker and I am still learning. The sous vide cook time was 1/2 hour. So much nicer not starting the cooking at 6AM and pulling at 8PM and than cleanup. The coleman cooler was the best. (I want to be just like Jonathon when I grow up) LOL

Grimpuppy I will give all suggestions a try because I have 3 batches of 5lbs to do.

PapaSop Stick or liquid and on vaca go for both

lkrfletcher Okay I thought it looked to much but just want to make sure.

PapaSop Thank you will give it a try. I have only made snack sticks once before and was wondering do you cut to length as your stuffing or do you hang or coil up. I am afraid to cut to lengths before putting in smoker but it would make my life easier if it can be done.

So you use the recommended amount of water. 25lbs of meat = 2 quarts of water?

I have another question. I have read when stuffing the snack sticks it is easier to stuff if you add more water. I am going to be making 5lb batches and was wondering if anyone have any suggestion for the amount of water to use. I am thinking the more water I use I will have to cook it out some way and don’t believe the sous vide method is going to accomplish getting the sticks drier.

cdavis Thank you but I had great plans and great teachers so it was hard to go wrong.

lkrfletcher I am sorry the pictures did not upload so I am trying again.

lkrfletcher Well like you asked I am sending pictures of my finished product. It looks just like yours except for the gray. I am not promoting the gray team but trying to save money for more snack stick making equipment. Next thing is a grinder. Anyway it was $2.00 cheaper than the blue. I also used a food contact silicone instead of hot glue. I am always worried someone might get sick from my projects. It is food safe not food grade and please don’t get me started on the difference but it is rate food safe by the FDA. Anyway hope to get my first snack sticks done after Mothers Day. Here are the pictures and thanks to everyone that made this a success. Oh one more thing   my wife told me to go and get a taco holder for making tacos to put in the vessel to hold the steaks or what ever that fits.

bobbetty2 Will give that a try.