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Meatgistics - Walton's - Community

25 LBS. of Willies Snack Sticks.

Scheduled Pinned Locked Moved Bragging Board
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  • YooperDogY Offline
    YooperDogY Offline
    YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
    replied to mdseaside on last edited by
    #14

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

    1 Reply Last reply
    0
  • M Offline
    M Offline
    mdseaside Team Orange
    replied to ciszzco on last edited by
    #15

    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.

    1 Reply Last reply
    0
  • M Offline
    M Offline
    mdseaside Team Orange
    replied to Moose_MI on last edited by
    #16

    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.pep..jpg

    PapaSopP cdavisC 2 Replies Last reply
    3
  • bocephusB Offline
    bocephusB Offline
    bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening
    replied to mdseaside on last edited by
    #17

    mdseaside Nice looking batch of sticks.

    1 Reply Last reply
    0
  • PapaSopP Offline
    PapaSopP Offline
    PapaSop Team Orange Power User Wisconsin Old-Timer
    replied to mdseaside on last edited by
    #18

    mdseaside
    Very nice!

    1 Reply Last reply
    0
  • cdavisC Offline
    cdavisC Offline
    cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo
    replied to mdseaside on last edited by
    #19

    mdseaside they look great 👍

    1 Reply Last reply
    0
  • D Offline
    D Offline
    DJS303 Texas (TX) Team Blue
    wrote on last edited by
    #20

    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.

    M 1 Reply Last reply
    1
  • M Offline
    M Offline
    mdseaside Team Orange
    replied to DJS303 on last edited by
    #21

    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.

    GWG8541G Dave in AZD 2 Replies Last reply
    1
  • GWG8541G Offline
    GWG8541G Offline
    GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohio
    replied to mdseaside on last edited by
    #22

    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.

    "You never really die until you end up on the wall at a Cracker Barrel"

    1 Reply Last reply
    0
  • Dave in AZD Offline
    Dave in AZD Offline
    Dave in AZ Military Veterans Sous Vide Canning Traeger Power User Arizona Dry Cured Sausage Dry-Cured Expert
    replied to mdseaside on last edited by
    #23

    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!

    1 Reply Last reply
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