Definitely when smoking snack sticks and summer sausage at one point, I’ve yet to smoke jerky but I’d assume maybe not since you’re trying to dry it out, check out the tender jerky videos on YouTube and see how Jonathan did it
New snack stick videos
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I am interested in Information regarding smoking in a smoker and when to transfer to sous vide for the final cook stage and steps to final packaging.
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johnsbrewhouse good one, we will add that, samspade I was planning on talking about some alternate ways in the thermal processing video but I wasn’t thinking of dehydrator…maybe I should do a combo sous vide dehydrator? Very few, if any people have a dehydrator that will get hot enough to do snack sticks the way we can recommend. Jamieson22 Yup, we will be going over mixing and protein extraction in much more detail DJS303 that will absolutely be covered in the thermal processing section in detail.
Thanks guys, anyone else keep them coming!
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Jonathon maybe so end result with and without a binder?
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Denny O Power User Cast Iron Canning Green Mountain Grill Iowa Sous Vide American BBQ System Regular Contributors last edited by
ECA, is that the only way to get that twang flavor? Using ECA I understand it has to be cooked immediately after casing and not overnight to the next day.
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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
Denny O I very seldom cook my sausages immediately after stuffing with ECA, most of the time they sit at least 12 hours and I have never ever had a problem. Fermenting is the other option to get that tang which is not nearly as hard as people think it is.
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Jonathon it might be interesting to see different kinds of meat being used for sticks. Chicken or duck maybe? Something other then beef, pork, venison.
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mrobisr We will talk “about” using a starter culture but we wont be going through the process during this. Denny O information on Encapsulated Citric Acid will be in there for sure. Deepwoodsbutcher Yup, we are going to go over different types of meat selection and how to treat them as well.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Jonathon this sounds super informative. Looking forward to it
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cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide last edited by
Jonathon this is sounding very good. Can’t wait to see it. Thanks.
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Looking forward to the videos. Make sure you stress the importance of humidity in the smoker if they are not finishing them in a sous vide bath.
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