OleSmokey sounds like you won her over. Congrats and good to see you back.
25 LBS. of Willies Snack Sticks.
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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.
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Dave in AZ Military Veterans Sous Vide Canning Traeger Regular Contributors Power User Arizona last edited by
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.
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by
mdseaside Nice looking sticks
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cdavis Team Blue Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma last edited by
mdseaside great looking sticks
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mdseaside those look as good as professional
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ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakota last edited by
mdseaside good looking stuff!
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Nice job!
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Ive never heard of souls vide for the last step…genius. Can you explain how you do this step?
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
mdseaside That looks great.
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Moose_MI Do a search on this site and there is a lot of information about a sous vide finish on sausage.
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What kind and size of casing did you use on your snack sticks?, they look awesome!!
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans last edited by
mdseaside nice work
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans last edited by
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.
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
mdseaside looks like you are set for the week. Good looking product.
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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.
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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.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico last edited by
mdseaside Nice looking batch of sticks.
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mdseaside
Very nice! -
cdavis Team Blue Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma last edited by
mdseaside they look great
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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.
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