25 LBS. of Willies Snack Sticks.
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power Userreplied to mdseaside on last edited by
mdseaside looks like you are set for the week. Good looking product.
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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 Sous Vide Gardeningreplied to mdseaside on last edited by
mdseaside Nice looking batch of sticks.
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mdseaside
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to mdseaside on last edited by
mdseaside they look great
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohioreplied to mdseaside on 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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Dave in AZ Military Veterans Sous Vide Canning Traeger Power User Arizona Dry Cured Sausage Dry-Cured Expertreplied to mdseaside on last edited by
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!