Polish sausage, peas, onions, bacon, and potato dumplings. My family loves this stuff.

I’m intrigued with this method but have a few questions. I see Jon said smoker until internal temp of 130 then place into the sous vide. Do I need to vacuum seal or put them in naked? 2. My sticks are usual about 2 feet long so can I just put them in a meat lug with the sous vide? What size of sous vide what I need? I assume I give them the normal ice bath when they reach 160 i.t.? I do about 800 pounds of venison a year for friends and family and this process seems like it could save me a ton of time. I prefer to use natural casing for my snack sticks and sausage. Does this method affect the snap of natural casings? Thank you in advance!!!

NDMike I’m a Powerhouse and Electrical Coordinator.

30 pounds of venison snack sticks completed for my uncle.

Well johnathon has me convinced to try finishing snack sticks sous vide style. I had 2 500 watt aquarium heaters, a pid control, and a aquarium wave maker. I put it in a big cooler and I’ll give it a shot this weekend. I tested it today and it held water at 177 perfectly.

twilliams Follow your heart. I found it amazing how if you go through this post almost everyone has changed careers at least once at all different stages in our lives. The one cool thing about this forum is we are all here to help/support you with whatever decision you make. This group is much more that just meat processing. That is why I love it so much.

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Smoked and finished these turkey ribs on the grill. Delicious!!

Ken1261 I worked in the state prison in MI for 8 years as a CO before I changed careers. Thank you for your service! It’s definitely a world within a world.

That was great!!! Had a stressful day at work today and listened to the Podcast on my way home. Put a new perspective on my day. What a great guy!

cdavis The same to you!

I’m the powerhouse and electrical coordinator

cdavis Michigan, 2 raw mills, 5 kilns, 5 finish mills, and a power plant with 5 steam driven turbines.

cdavis Which plant? I’m at the Alpena Plant. Small World.

Jonathon That’s exactly what I was looking for. Thank You!

Jonathon Do you by chance have a salt to water ratio to make the 15% solution?

twilliams Follow your heart. I found it amazing how if you go through this post almost everyone has changed careers at least once at all different stages in our lives. The one cool thing about this forum is we are all here to help/support you with whatever decision you make. This group is much more that just meat processing. That is why I love it so much.

twilliams proud of you bud! Sometimes the best education isn’t what we learned in school but the lumps we get living life. Keep up the awesome job!

Jonathon I have run into a issue with these casing not necessarily sticking but extremely hard to peel. I soaked the casings but not with the 15% salt solution. Could that have been the issue?

Jonathon how were the ribs with the breakfast seasoning?