Cbeach2 Yeah, I think lkrfletcher is on the right track, it sounds like you have some “fat out” which is just where some of your fat renders out of the meat and drips down. Depending on how much renders out it can range from just a little extra cleanup in the drip pan all the way to a dry and not very tasty snack stick. Sounds like you are probably more on the mild annoyance scale but if you use a binder like Sure Gel or Super Bind, or even Soy Protein Blend and mix your meat a little longer you will fix that. Also, if you go much past 70/30 (lean to fat) you are going to experience some rendering almost no matter what you do.
Sous Vide Snack Sticks
After watching Jon’s live stream, I tried finishing summer sausage, fibrous casings, directly in water bath, no bags with great results.
My question is can I also finish snack sticks with collagen casings the same way?
YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
Ron Grisar yes you can.
Ron Grisar I also finish mine in water with an electric Turkey roaster with great results.
I was hoping the same could be done with the collagen casings as the summer sausage turned out so good.
Thank you all for your help, Happy New Year!
When finishing sticks or summer sausage via sous vide, can you just set the temp to 165 for a couple hours vs using temp probe?
glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner last edited by
Bigtwin 165F is too hot for sous vide snack sticks
They will reach that temp in minutes and you may have fat-out
Better to give them an hour at 150-153F this will not over cook the sticks and ground meat at 150 internal will be pasteurized in around a minute