Sous vide snack sticks
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Is it possible and safe to cook the snack sticks sous vide the entire way without a “dry” cooking phase in a smoker? I’m curious because I want to use the dill pickle seasoning, but I don’t want to add smoke flavor to it. I plan on using sure gel, surecure, ECA, etc…
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fatsnacks Nope, I have tried it and it gives a terrible finished product. Now, you can dehydrate it for hours and hours after it is come up to 160° but I don’t think it ever gets to as good a consistency. I’ll find my posts on this and link them in a second.
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Jonathon said in Sous vide snack sticks:
fatsnacks Nope, I have tried it and it gives a terrible finished product. Now, you can dehydrate it for hours and hours after it is come up to 160° but I don’t think it ever gets to as good a consistency. I’ll find my posts on this and link them in a second.
What about smoking them for a couple of hours first then finishing them to temperature via sous vide? I was thinking that way so the casings have a chance to dry out and get some smoke to them.
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Can you get away with just using your oven?
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jeffreyf Yeah, we found the sweet spot was 130° which makes some sense as the proteins are mostly a solid piece by then, any earlier and it has an off-putting consistency.
TexLaw Yes, we propped the oven door to stabilize our top rack at 120° and then just went from there. https://meatgistics.waltonsinc.com/topic/1463/meat-processing-equipment-208-low-temp-oven -
I have tried sous vide and for sure you need to pack the sticks or else the greese messes your sous vide up.
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Riley Renwick Yes, if you have a sous vide that circulates the water any sausage should be vacuum-packed. A lot of people like Parksider do it with a roaster instead so they don’t use bags.
