PapaSop I knew they were not yours but you quoting the OP refreshed those pics and DROOOOLLLL!!!
25 LBS. of Willies Snack Sticks.
-
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.
-
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 Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by
mdseaside Nice looking sticks
-
cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
mdseaside great looking sticks
. Congrats
-
mdseaside those look as good as professional
-
mdseaside good looking stuff!
-
Nice job!
-
Ive never heard of souls vide for the last step…genius. Can you explain how you do this step?
-
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.
-
Moose_MI Do a search on this site and there is a lot of information about a sous vide finish on sausage.
-
What kind and size of casing did you use on your snack sticks?, they look awesome!!
-
GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans last edited by
mdseaside nice work
-
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.
-
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.
-
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.
-
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.
-
mdseaside Nice looking batch of sticks.
-
mdseaside
Very nice! -
cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
mdseaside they look great
-
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.
Suggested Topics
Sponsored By:

Visit waltons.com to find everything for meat processing.
Walton's - Everything But The Meat!