Finishing snack sticks in water
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blackbetty61 Team Blue Regular Contributors Canning Green Mountain Grill Veteran Cast Ironreplied to dennis w. on last edited by
dennis w. 165-170°
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blackbetty61 thanks
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30 to 45 minutes should be at 160 internal
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tarp coming from someone that has never used sous vide…this idea that your taking sticks from 130-160ish in that amount of time just blows my mind. I’ve got about a week left on my current project (75lbs bacon) and then im gonna start making some snack sticks. But im gonna bite the bullet and get a sous vide and try it.
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deanlorensen You wont be sorry! I do everything sausage related in mine. I got really tired of waiting up at 2am for my sausage to be done in the smokehouse. Now I get to go to bed. Its a real game changer.
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blackbetty61 Team Blue Regular Contributors Canning Green Mountain Grill Veteran Cast Ironreplied to deanlorensen on last edited by
deanlorensen you can use a electric roaster too, that’s what I use. If you don’t wanna bite the bullet on a sous vide or guys use turkey fryers
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So are you guys Vac Sealing them and throwing them in the bath? If so, isn’t there a bunch of rendered fat in the bag with the snack sticks?
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran Kansas
I don’t get rendered fat but I seem to be a renegade here and don’t process over 150 F
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TJENKIN421
Mine go right from the hot water to the ice bath. Then hang and let them bloom up to an hour or overnite sometimes depending on the outside temp. Last thing is vac sealing and freezing. -
TJENKIN421 Nope, there is very little fat in the water when I am done with this process. The only reason I vag bag is if I am using the HBC or Vacmaster sous vide that function by drawing water in, heating it and pushing it back out, I don’t want to clog a filter or something with a little piece of casing or some fats or oils. But when I used the Weston they go directly in water and I honestly can’t tell the difference.
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So you guys just throw them in the water without vac sealing them? Whats the best method of cleaning out the sous vide? (annoy in my case)
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TJENKIN421 I heard water and vinegar. Set to 140 and let it cook. Gonna do this myself soon as I have hard water
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TJENKIN421 Yes, make a 50/50 solution of water and white vinegar. Set your target temperature to 140 F, and start it up. When it gets to 140 F, it’s clean.
