Arnie Hofer I am not very familiar with those. I have used the high mt jerky kits but was a long time ago. I would think you could mix the seasonings as long as the cure wasnt already in it. pretty sure the cure comes seperate though. If not it would be a problem. I am sure there is someone here that might be able to answer your question a little better and the nice thing about this community is they will help you out
Sous Vide snack sticks
-
Lance Regular Contributors Veteran Cast Iron Dry Cured Sausage Traeger Masterbuilt Team Blue last edited by
After reading some stuff on here about sous vide method of snack sticks I decide I had to try it out.
I used 50% venison and 50% 70/30 beef with some high temp cheese. I’m really working on the technique more than the recipe right now, but I think this is going to work.
I put the in my dehydrator to dry them out a little more.
I cold smoked them for around 3 hours as well.You never work a day in your life if you love what you do.
-
Lance they look really nice. Were you happy with the results? I have not tried to finish with sous vide yet, but would like to try it
hey vegetarians, my food poops on your food!
-
Lance Regular Contributors Veteran Cast Iron Dry Cured Sausage Traeger Masterbuilt Team Blue last edited by
kyle they were very wet coming out of the cooker but after dehydrating the for about two hours they’er turning out more like i want them to which is more like a dried sausage stick.
You never work a day in your life if you love what you do.
-
Lance thanks for the reply. I am a ‘‘don’t fix it if it isn’t broke’’ person,but I am interested in the SV. I bought one and love it for cooking but haven’t taken the plunge with sausage yet
-
Good job. I have been doing the same process you (more or less) use for about a year and a half now and love how they come out. Nice and moist and still have that snap to them.
-
cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
Lance good looking sticks.
-
Lance said in Sous Vide snack sticks:
kyle they were very wet coming out of the cooker but after dehydrating the for about two hours they’er turning out more like i want them to which is more like a dried sausage stick.
I never thought about using a dehydrator. I normally sous vide them straight in the water (no bag) and then I hang them with a fan and bloom them overnight. I ay have to ray your technique
-
The dehydrator is a cool trick that will be my next try. Thanks for info.
-
Lance what temp do you set the dehydrator?. Funny I just ordered one for the same purpose
-
Following…
-
Lance Regular Contributors Veteran Cast Iron Dry Cured Sausage Traeger Masterbuilt Team Blue last edited by
samspade I set them at 160 for 2 hours and when they where done i just opened the door and let them set there overnight I really like how they turned out.
You never work a day in your life if you love what you do.
-
Lance thanks mine should be here next week. I’ll be trying that thank you.
-
These look great, did you cold smoke after the sous vide process?
-
Lance Regular Contributors Veteran Cast Iron Dry Cured Sausage Traeger Masterbuilt Team Blue last edited by
graber51 I cold smoked them for 3 hours before I put them in the sous vide.
-
Lance Very Nice & tasty looking too! Great Snackin.
Suggested Topics
Sponsored By:
Visit waltons.com to find everything for meat processing.
Walton's - Everything But The Meat!
