• Team Orange

    It’s been a while since I made snack sticks. I have the habanero BBQ seasoning and sure cure. I don’t have any other accelerators, etc. I was planning on doing it tomorrow during the day. Can I mix it, stuff it and put it right in the smoker? I’m actually going to cold smoke it and then sous vide to finish. My smoker won’t go below 175 and I’ve had issues getting them to turn out.

  • Team Blue Admin Walton's Employee Power User

    macminn18 You’d want to wait for 12 hours to let the cure activate before heat treating it. What were the conditions you were gonna cold smoke it under? If you can keep it out of the danger zone you should be fine but if you are planning on letting the meat get above 40ish degrees then you’ll want the extra security that allowing the nitrite to break down into nitric oxide will provide. You should also do some heat treating before you try going right to the sous vide. If you try to go to the sous vide from cold you are going to end up with an unpleasant texture and firmness, I have tried this before and it failed so badly that I only made an Instagram video out of it.

    Now, there IS the possibility that cold smoking it will give it enough time to dry that you dont run into the same issues that I did but i don’t think that is likely.

  • Team Blue

    Jonathon I am thinking about doing something similar to macminn18.

    Do I have to be concerned about humidity level when cold smoking and can you explain heat treating to me?

  • Team Orange

    Jonathon thanks for the info, guess my stick making will need to wait. If I had something such as Sure Gel I could go right to the smoker?
    As far as what I’m calling cold smoke, my pellet smoker won’t get below 170 or so I think, so was planning on using that with the lid cracked. I have a pellet tray that I can use as well that I might try and not even turn the smoker on.

  • Team Blue Admin Walton's Employee Power User

    Ace56 Sorry, I was trying to use a different term so I didnt confuse cooking/smoking with cold smoking to answer his question. It is just the cook schedule that I was referring to when Is aid heat treating. I am going to ask our application specialist if something being too humid would prevent smoke flavor because I don’t know. I do know that if it is too dry it can prevent the smoke from CONTINUING to adhere but I don’t know about right from the get-go. I will update.

  • Team Blue Admin Walton's Employee Power User

    macminn18 Sure gel is a binder, not a cure acclerator. You would need something like Encapsulated Citric Acid, Smoked Meat Stabilizer or Sodium Erythorbate to act as a cure accelerator. Okay, cold smoking generally means adding no heat so you would be putting your meat right in the danger zone for sure. I would reocmmend you not do this, either use a cure accelerator or hold it 12 hours to let the cure work.

  • Team Blue Admin Walton's Employee Power User

    Ace56 This is the response from the smartest food person I know “Yes. The main things that affect it are wet bulb and surface temp but that can be simplified to humidity essentially. Too much humidity would cause streaking. Not enough will cause poor pickup.”

  • Team Blue

    Jonathon I have been hot smoking snack sticks and summer sausage for a given amount of time and was not overly concerned with the IT as I finish to temp in Sous Vide. The IT is typically about 120° when I pull from smoker. Do you recommend an IT prior to Sous Vide?

  • Team Blue

    Jonathon Thanks for your response. Looks like it’s time to experiment with a few small batches to see what works.

  • Team Blue Admin Walton's Employee Power User

    Ron Grisar I say pull it at 130° but 120° is probably fine, you might just get a little more juice in your bag than you would if you waited to 130

  • Team Blue

    Jonathon Thanks, I’ll try 130° next time and see if there’s a noticable change

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