mrobisr Exactly. I am with you 110%. My brother did the circuit for years with all the schedules, rushing from here to there, etc. It looked like a whole lot of work & stress to me & not much fun.
Cooking snack sticks in oven
I am new to making snack sticks and I was wondering what temps do I cook them at in a oven? It only goes down to 170 degrees
YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
Luebke1219 if you can prop open the door you may be able to get down to 150° to start with and then work your way back up
Luebke1219 ARGH I wrote a long statement and then like an idiot I navigated away and it is gone…okay, most important parts of what I wrote:
-Trust YooperDog he knows what he is talking about (just look at all his badges)
-We stabilized our top rack at 120° in an oven that did 150 here is video https://meatgistics.waltonsinc.com/topic/1463/meat-processing-equipment-208-low-temp-oven
- so if you want you should be able to prop and get down to 140° which will be okay, not great but ok.
- seriously consider finishing up in water once the internal temp of your meat is 130 another video https://meatgistics.waltonsinc.com/topic/1099/cured-sausage-205-advanced-thermal-processing/
Oh, and then stay at lowest temp for an hour. If that is 170 you might run into case hardening really fast so finishing in water (2nd link above) could be a life saver for you.