Dave in AZ said in An observation about pork versus beef fat in venison sticks today, pork may hold together better, and a question....:
cdherman bummer, sorry to hear all that. But I do appreciate you posting about it, it will help someone else later, I’m sure.
I can’t recall all details of this thread, so I may be repeating… but, I am absolutely a fan of finishing snack sticks in sous vide, AND NOT on smoker. Particularly if there are cold Weather and smoker temp control issues! Just stick things in smoker a few hours to get smoke flavor, then pull, cut and bag them up ( some folks SV unbagged), they will all get to 160 or whatever in 40 min or so, no fat out, done. Toss bags in ice water. No smoker hot spot or capacity or energy issues.
Here’s a thread of how I do the process, with pics, you may find it useful in the cold weather.
https://meatgistics.waltons.com/topic/5160/meat-sticks-with-sous-vide-finish-in-bags?_=1676687336297
Very interesting. I have a really nice induction range that has sous vide blue tooth capabilities, but I have not explored. Maybe I should smoke the heck out of the sticks at a low temp – my pellet smoker is really nice at low temps – and then just vacuum pack them up and water bath them to 160 and done…
Thanks all for the input. I basically kill deer because there are too many of them and then I try to process the meat to make as many people understand that venison is edible! When I have a fail, I am wounded. Bit of a perfectionist…
