Owens Honey BBQ Sticks and Question (pic heavy)

[Winterrider]

Time for some sticks as running Iow. Using about 5# of 85/15 burger.

Kitchen aid can handle mixing about 5# max

LEM 5# stuffer works great for this. Stuffed in 19mm

Went slow enough so did not experience any blowouts. And into fridge overnight.

Started MES 40 and warmed to 130°. Got the string threaded onto the rod ( PITA) I found out with complete string.
1 hr @ 130°,
Tray 2/3 full of Pecan Dust
Increased temp 10° per hr
Thing just purred like a kitten even at -19°
Decided to try a little experiment (not the best idea), but had the sticks @ 147° and wanted to try SV @ 152°. I put them directly from smoker to 152° container and did 1:45 .

Ice water when done.

The casings took on way more water than I had anticipated, so I stripped them ( very easy to do ) and patted dry with paper towels and into fridge for a overnight nap.

My question to those who finish theirs off in SV, if I would have hung these would they have dried out enough so they wouldn't be soggy?
I know doing them straight into water bath I was going to lose most of the smoke flavor, which it did. Even with casings peeled there is a hint of smoke but not much. Honey/ BBQ flavor is good.
They were stuffed very tight so I don't think the meat actually took on much water, doesn't taste like it anyhow.
I was trying to take a short cut and not have to vac seal them twice.
Enough rambling. Advise and criticism please ? Still trying to learn the tricks.

 

[pc farmer]

They look good to me, and this is why I have never tried to SV stuffed meats. SO I am following along for answers.

 

[Brokenhandle]

Look good to me also! I've never SV sticks before either, just finished summer sausage in SV for the first time recently but vac sealed them first.

Ryan

 

[chopsaw]

If I use sv to finish sausage, I use a temp of 140 . Then go by the time on the chart for the size of the casing. My opinion is 152 for hour 45 is to long for that size sausage. Took on water due to the time in the bath . I think if you came out of the smoker at 147 you were already cooked .

 

[indaswamp]

I agree with Chopsaw, too long a SV time. And if smoked to 147*F, they were done. Pasteurization time @147*F is less than 10 minutes....

 

[BGKYSmoker]

Hey we all still learn new ways.

if you would have pulled the sticks from smoker and skipped the water and just let them hang inside house somewhere they would have IT to 152/53 on their own.

Butt those are yours and they look good.

 

[crazymoon]

WR, Good sticks and good experiment. I don't SV sticks, but have found that once a collagen casing gets wet it needs to come off as it never shrinks back on the meat stick. I'll take those sticks off your hands if you don't want them !

 

[tropics]

Look good to me I like putting mine in the oven.
Richie

 

[chopsaw]

They do look good . Try a second smoke on some and see how they turn out .

My question to those who finish theirs off in SV, if I would have hung these would they have dried out enough so they wouldn't be soggy?

After SV ? My opinion would be no . Peeling like you did was the right move . I've had good results with SV finish and some not so good .
I think to long in the bath makes them take on water . I don't use collagen , so not sure how that affects it .

 

[Winterrider]

They look good to me, and this is why I have never tried to SV stuffed meats. SO I am following along for answers.

Thanks Adam. I probably won't do sticks again.

Look good to me also! I've never SV sticks before either, just finished summer sausage in SV for the first time recently but vac sealed them first.

Ryan

Thanks Ryan. I will try it on summer sausage to cut down on the time frame.

If I use sv to finish sausage, I use a temp of 140 . Then go by the time on the chart for the size of the casing. My opinion is 152 for hour 45 is to long for that size sausage. Took on water due to the time in the bath . I think if you came out of the smoker at 147 you were already cooked .

Thanks chop, appreciate the info. I just thought for the 19mm casings, suppose to be 45 mins and I did the +1 (wrong choice)
Wasn't sure if I was going to like the texture@ 147°. Should have went with it because it stuck their for an hour.

I agree with Chopsaw, too long a SV time. And if smoked to 147*F, they were done. Pasteurization time @147*F is less than 10 minutes....

Thank you. I may have read chart wrong but looked like 147° is 50 and 152° is 45mins pasteurized. That is whole meat, but is there a different chart for ground meat?

Hey we all still learn new ways.

if you would have pullet the sticks from smoker and skipped the water and just let them hang inside house somewhere they would have IT to 152/53 on their own.

Butt those are yours and they look good.

I guess I didn't think of the carry over temp, thanks.

WR, Good sticks and good experiment. I don't SV sticks, but have found that once a collagen casing gets wet it needs to come off as it never shrinks back on the meat stick. I'll take those sticks off your hands if you don't want them !

That was kinda my thoughts if I was to hang and try to dry them it might have been a losing battle.
The "big plus" in the little experiment was the sticks were not ruined by any means, just lost most of the smoke flavor.

Look good to me I like putting mine in the oven.
Richie

Thank you and for the like.

Appreciate the feedback and all the likes from everyone. . .

They do look good . Try a second smoke on some and see how they turn out .

Kind of funny. I was thinking that this morning. In fact gonna do a taste test this Am and maybe throw them all in there for maybe couple hrs.
Thanks !

 

[Gonna Smoke]

I have absolutely ZERO experience with this, but they do look good to me.

 

[Bearcarver]

Looks Great from here, Rider!!
Nice Job!
Like.

Bear

 

[Winterrider]

Thank you Bear. Got half in smoker now for a bit to see what happens.

 

[indaswamp]

@Winterrider
https://www.smokingmeatforums.com/threads/pasteurization-times-and-temperatures.302750/

Once INT reaches 147*F. pasteurization to 5LOG reduction is 103 seconds. It would be longer for a 7LOG reduction...

 

[uncle eddie]

Thank you Bear. Got half in smoker now for a bit to see what happens.

Although I have zero experience making any sausage or sticks, I was going to suggest putting them back in the smoker for a cold smoke to get some more of that smoked flavor back.

I have done ^^^that^^^ with jerky dried in my dehydrator and then just placed in a cold smoker with my AMNPS and it turned out pretty well. BUT it was not as good as if it was done 100% in the smoker.

 

[Winterrider]

Although I have zero experience making any sausage or sticks, I was going to suggest putting them back in the smoker for a cold smoke to get some more of that smoked flavor back

I did do that for 2 hrs today just tried them,It did make a difference.

 

[Winterrider]

@Winterrider
https://www.smokingmeatforums.com/threads/pasteurization-times-and-temperatures.302750/

Once INT reaches 147*F. pasteurization to 5LOG reduction is 103 seconds. It would be longer for a 7LOG reduction...

Thanks, I knew I had seen that chart somewhere before.

 

[SmokinEdge]

@Winterrider
How did the sausage take on water? You didn’t bag them before the water bath, straight into the SV?
Here is a good table for SV. Remember that the time is more about thickness than length or width. I treat stuffed sausage just like whole muscle. Might not need to, but safety is more important with ground meat than whole muscle so I let it ride on the poultry scale for SV. Just a little extra. Note the thickness and temp over time differences.

 

[Winterrider]

Yes, they went directly to water bath. That is the chart I went by. Added hr for safety.
Like I say it was experimental. Thank you!

 

[chopsaw]

Added hr for safety.

I was doing the same . I dropped the extended time for smaller stuff . If I'm doing a larger casing , or start to finish in the bath I do add time , BUT I'm using a lower temp also .
I like this thread . I learned something about what I'm doing . I just did some smoked sausage . Hog casings . Dry and smoke for 3 hours , then into SV for 1 hour at 150 . It was perfect . I don't bag sausage . I've only got water in the casing when I left it in to long . I use natural or the cellulose for links . I have some water proof for bigger stuff .