Sous vide snack sticks

[cdavis]

glen Thanks for the pictures. I see this in near future. Awesome

[PapaSop]

glen
Great idea.

[PapaSop]

kyle

A couple pics. May have some more if I can find them.

[blackbetty61]

I use a electric roaster works great get my water to 160-165 while meat is in the smoker pull it when it’s 140° into the water no vac bags I do everything that way now saves so much time I can get 12# snack sticks or 4 summer sausage logs 2.9x20

[smokinbubba]

kyle no difference in flavor or texture. Seemed to be less dry which was expected

[smokinbubba]

Also, I run an elcheapo yissvic unit from Amazon and use a 40qt plastic storage tote for a vessel. Took a while to get up to 175 but was worth the wait!! Easily held 7 2.5x24 logs of trail.

[kyle]

Thanks everyone. Cooler idea is great

[burgetdk]

glen
Can you please explain, What is your “graduated step up heat method in the sous vide?”.

I vac sealed my sticks in 21 CM casing and set sous vide to 155 for 2 hours. Then ice bathed. Appreciate if you could explain your process using the sous Vide.

Also, can you point me to the charts you referenced below…
“There are souse vide diameter/heat/time/pasteurization charts on line that are very helpful”.

Thank you!

[glen]

burgetdk If I am smoking the sticks I usually give them about 1/2 hr at 110 with vents wide open to dry, then heavy smoke at 120F for an hour, then SV at 135F for 1/2 hr. increase to 150 - 155F in SV for around 45 min, then Ice bath, then air drying. I should note I use cure #1 in my sticks.
In other words I basically use the same product temp graduation as the smoker schedule just much shorter times are needed and because of the temperature transfer speed I don’t need the higher temps associated with finishing in the smoker.
If I don’t want smoke in my product I use the same schedule starting at 110F totally in SV

This chart when used in the context of the whole article (especially the paragraph below the chart) is a great guide
https://stefangourmet.com/2018/04/01/how-to-choose-time-and-temperature-to-cook-meat-sous-vide/

The next article with charts explains the time/temp lethality explaining you don’t necessarily need to go to 160F to be safe
https://www.food-safety.com/articles/4722-the-danger-zone-reevaluated

Some will never fell safe not taking temps to 160 and that is fine, do what you are comfortable with
For instance I do not want to eat pink pork even it is OK now

[burgetdk]

glen thank you!