Sous vide snack sticks
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Has anyone tried smoking snack sticks and then finishing in sous vide?
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bubba
Yep. Only way I do it now. Do the same with summer sausage. Huge time saver. -
PapaSop
A question. Do you just throw them in the water or cut to length and bag them. How do you do it? -
lkrfletcher Couple of things go into that answer. Are you using a sous vide cooker that circulates the water or are you using a heating element that either is outside the water or is static? If you use one that circulates the water then you will want to bag it as the fats and oils could clog a filter. Other than that though you don’t have to bag it, it won’t remove the smoke flavor or anything. Parksider has done this 100s of times (or so) and he doesn’t bag them as he uses a turkey fryer (I think at least)
Here is some more information on the topic. https://meatgistics.waltonsinc.com/topic/1099/cured-sausage-205-advanced-thermal-processing We also talk about adding humidity but you’ll want to read the end of that post and then the comments.
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Jonathon - yeah I would be circulating in a sous vide, so i think the bags are the way to go. - Thanks for the response and link!
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lkrfletcher
My first time with this was in a turkey cooker. Last two times was in a meat lug with the Sous Vide circulator. No bags used. I’ve had no issues with meat particles or fats clogging anything. I know Jonathon errors on the side of caution with using bags but that’s up to you.The main thing with the hot water bath is that it saves a ton of time to get the product finished. No more 10-12 hour smoke times. I’m smoking both sticks and sausage to 140-145 then finishing in the water bath. Sticks done in a few minutes, sausage in less than an hour.
As Jonathon said Parksider has done a lot of this and I’ve learned a lot from his methods.
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Quickest way to do sticks hands down. Never bagged it because we were doing this before sous vide became popular. I’ve been searching for a clam steamer since we do sticks that are 2’ long. Always looking to make the process smoother!
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Glad I read this. My concern was over shooting in my smoker and fating out.
So most of my products will end vac sealed and frozen. I have several questiona:
Is it safe to cook to 140-145 then cut the kielbasa to package lengths seal and finish sous vide?
When you say finish you do mean set to finished temp on the sous vide? If so how are you checking the internal of them meat at that point if its bagged? Just give it a specific time?
Then after sous vide are you ice bathing it?
Does this process cause an issue with the bagging/ can I freeze in the same bag?
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Parksider have you thought about a propane burner and large pot like one used for a low country boil ?
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That’s what we use now. I’d like to lay the sticks flat because they bend trying to keep them vertical.
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Parksider what about a turkey roaster
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Not long enough…
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When the snack sticks are sous vide directly in water do the casings loosen up around the meat or does it stay tight? I like the snap that the casing provide and I don’t want to skin the snack sticks prior to eating. Thanks.
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John Belvedere I have done it with snack sticks once or twice (I don’t do it all that often since the diameter is so small) and I have never noticed the casings separating. The most important thing for casing adherence is proper protein extraction, use of a binder and (most importantly) get it into an ICE bath once it has reached target internal temperature. Don’t use cold water, it should be 50/50 ice and water. Or, if you use a shower method make sure that their is a fan blowing on those sticks
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John Belvedere I’ve been finishing my snack sticks in a turkey roaster and the casings stay tight. I get a great finished product and it saves me 3 to 4 hours of smoker time.
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