bubba_mcnabb That’s a whole lotta sausage you got there & good looking too. You also have a fine helper too & perhaps a taster.
25 LBS. of Willies Snack Sticks.
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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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mdseaside Nice looking batch of sticks.
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mdseaside
Very nice! -
cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User 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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DJS303 I like it because when I finished them in the smoker they tended to come out a little drier than I like. When you bag them and sous vide it keeps the moisture in and you in my opinion get a better finished product.
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans last edited by
mdseaside amen. I know it is personal preference, but I’m sold on the sous vide (water thermal processing) to finish sticks and summer sausage.
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mdseaside I read so many posts on sous vide that now I forget who said what, but I’m pretty sure it was a lot of your posts that talked me into it, and GWG8541, and I’m so thankful you did! I do think it is both easier and makes a nicer hmm skin? I did some without the sous vide, and felt the casings were more chewy and not bound to the meat as nicely. The sous vide ones have a nicer snap, to me. I know I wouldn’t have tried sous vide without all the great posts here talking about it!
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