So I pulled 15 chubs off of my WSM at 140 and put them in a turkey fryer pot without bagging . Everything worked great , fast and the casings stayed perfect, bottom line I guess is no need to bag. Thanks for all the info
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.
cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
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