25 LBS. of Willies Snack Sticks.

[mdseaside]

Just did a 25 lb. batch of smack sticks with willie’s seasoning and came out great. Dried for 1 hour in the smoker then add smoke for 4 hours and finished sous vive at 152 for 2 hours . Came out great. And the meat that didn’t go through the stuffer I used the jerky cannon to make jerkAronni. and did it in dehydrator and also came out great.

[Dave in AZ]

mdseaside looks great! I need to try a big batch like that now I have a smoker that will hold it! I loved the Willies last time, thinking about blending up a pepperoni next. Wish I knew what was in Willies so I’d know what spices I like, it’s a good blend.

[glen]

mdseaside Nice looking sticks

[cdavis]

mdseaside great looking sticks . Congrats

[gus4416]

mdseaside those look as good as professional

[ND Mike]

mdseaside good looking stuff!

[Grimpuppy]

Nice job!

[Moose_MI]

Ive never heard of souls vide for the last step…genius. Can you explain how you do this step?

[mrobisr]

mdseaside That looks great.

[Spidey]

Moose_MI Do a search on this site and there is a lot of information about a sous vide finish on sausage.

[ciszzco]

What kind and size of casing did you use on your snack sticks?, they look awesome!!

[GWG8541]

mdseaside nice work

[GWG8541]

Moose_MI sous vide is a great way to finish, especially if you do not have a smoker that stays consistent at the lower temp. The people in this community made me a believer. It also works great on many other types of food.

[YooperDog]

mdseaside looks like you are set for the week. Good looking product.

[mdseaside]

ciszzco I use natural sheep casings in the 19 to 21 mm. range. They are a little more tricky and time consuming to use but I like the finished product so much better it is worth the extra time.

[mdseaside]

Moose_MI After the sticks dry in the smoker for an hour or so I start adding smoke for about 3 to 4 hours untill they have a nice color. Then I vacuum seal them and place in my container and add preheated water around 160 degrees and set the sous vide at 152 degrees for 2 hours. Then soak and rinse with cold water for about 20 minutes. The take out of the bags and air dry with a small fan for about an hour to help dry and set the casings.

[bocephus]

mdseaside Nice looking batch of sticks.

[PapaSop]

mdseaside
Very nice!

[cdavis]

mdseaside they look great

[DJS303]

Everything looks great! I am going to have to try sous vide as it appears to shorten the cook time. I seem to always get a stall on my sticks in the smoker and it turns into a long cook.