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Meatgistics - Walton's - Community

Finishing snack sticks in water

Scheduled Pinned Locked Moved Meat Processing
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  • D Offline
    D Offline
    dennis w.
    wrote on last edited by
    #1

    What temp and time do I finish the snack sticks in water. They are 130 coming off of smoker

    blackbetty61B 1 Reply Last reply
    0
  • blackbetty61B Offline
    blackbetty61B Offline
    blackbetty61 Team Blue Regular Contributors Canning Green Mountain Grill Veteran Cast Iron
    replied to dennis w. on last edited by
    #2

    dennis w. 165-170°

    D 1 Reply Last reply
    0
  • D Offline
    D Offline
    dennis w.
    replied to blackbetty61 on last edited by
    #3

    blackbetty61 thanks

    1 Reply Last reply
    0
  • T Offline
    T Offline
    tarp Regular Contributors
    wrote on last edited by
    #4

    30 to 45 minutes should be at 160 internal

    GT

    deanlorensenD 1 Reply Last reply
    0
  • deanlorensenD Offline
    deanlorensenD Offline
    deanlorensen Team Orange
    replied to tarp on last edited by
    #5

    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.

    smokinbubbaS blackbetty61B 2 Replies Last reply
    0
  • smokinbubbaS Offline
    smokinbubbaS Offline
    smokinbubba Team Orange Sous Vide Regular Contributors
    replied to deanlorensen on last edited by
    #6

    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.

    If the women don't find you handsome, they should at least find you handy - Red Green

    1 Reply Last reply
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  • blackbetty61B Offline
    blackbetty61B Offline
    blackbetty61 Team Blue Regular Contributors Canning Green Mountain Grill Veteran Cast Iron
    replied to deanlorensen on last edited by
    #7

    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

    1 Reply Last reply
    2
  • T Offline
    T Offline
    TJENKIN421 Yearling
    wrote on last edited by TJENKIN421
    #8

    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?

    PapaSopP 1 Reply Last reply
    0
  • G Offline
    G Offline
    glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran Kansas
    wrote on last edited by
    #9

    I don’t get rendered fat but I seem to be a renegade here and don’t process over 150 F

    Give a man a fish and he eats for a day
    Teach a man to fish and he drinks beer for a lifetime

    1 Reply Last reply
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  • PapaSopP Offline
    PapaSopP Offline
    PapaSop Team Orange Power User Wisconsin Old-Timer
    replied to TJENKIN421 on last edited by
    #10

    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.

    1 Reply Last reply
    1
  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #11

    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.

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

    1 Reply Last reply
    1
  • T Offline
    T Offline
    TJENKIN421 Yearling
    wrote on last edited by
    #12

    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)

    smokinbubbaS TexLawT 2 Replies Last reply
    0
  • smokinbubbaS Offline
    smokinbubbaS Offline
    smokinbubba Team Orange Sous Vide Regular Contributors
    replied to TJENKIN421 on last edited by
    #13

    TJENKIN421 I heard water and vinegar. Set to 140 and let it cook. Gonna do this myself soon as I have hard water

    If the women don't find you handsome, they should at least find you handy - Red Green

    1 Reply Last reply
    0
  • TexLawT Offline
    TexLawT Offline
    TexLaw Team Orange PK100 Sous Vide Power User
    replied to TJENKIN421 on last edited by
    #14

    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.

    1 Reply Last reply
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