A group for people who are interested in sharing information and learning about Sous Vide cooking.
AndyHCMC I will pass along a few recipes that I have from Rytek Kutas and the Mariański’s. You will need to down size. Adjust as needed. I will need to check my books when I get back home and see what I can find, I know you are looking for beef snack sticks.
Chef oh I cooked them until they got black and I had so many layers of burned on BBQ sauce. I will say it was crispy. 
YooperDog It’s the people that color fish and chicken with cayenne pepper in order to call it blackened. With my first restaurant, so many people were surprised that blackened didn’t mean unbearably spicy hot.
rodney87 Walton’s has a good video on how to pump a ham. What would be better is having a vacuum tumbler that could handle a ham or turkey. You need to get the cure deep into the muscle and I want to say at least a 10% pump into the muscle at 14 different injection points. Check out the video.
rodney87 not quite sure what you are asking. It sounds to me as though the cure didn’t get into that spot. Cure will hold that nice pink color when it gets to where it needs to go.
Chef yes I have learned my lesson there. Burned is burned, I still laugh about learning how to make blackened fish and bbq’d ribs and chicken. Cooking the food longer just didn’t help any.
txoutdoorsman The good thing about boudin is that everything is cooked. You can taste what you’ve mixed before moving on.
YooperDog It’s sad to see how many people confuse a good dark roux with burnt . And then they want to know why it doesn’t taste good.
AdamCA What I have found to be the best way and most reliable (and sometimes less painful from splatter) is to put the oil and flour in a pot in the oven at 350’F. stir about every 15 minutes. can’t burn it and can get as rich or a color as you want every time. then, just add the vegetables.
