Venison Pepperoni Sticks

[spangler2k3]

Good afternoon, playing around with different recipes I have one i'm going to try with a 4#ven/1#pork over the weekend. What i want to experiment with is the hot water bath.. say i mix the meat, let it refrigerate for 24 hours while stuffed in the casings, send to the smoker for 2-3 hours until it hits 125F, then transfer into a hot water bath until IT reaches 155-160

my question is, i do not have a sous vide precision cooker yet, can i just use a large stockpot on the stove while monitoring the temp to make sure it doesnt go over 170F? and is there any casing that this process will NOT work with? i plan on stuffing with LEM Products 1 1/2 x 12-Inch Non-Edible Fibrous Casings.

thanks in advance

[watchdog56]

I use those casings and have no problem. I do not do mine in a stock pot though. I have an electric roaster and set the temp to 175 and then pull the rolls out when they hit 155. Put in ice bath until IT gets under 100 then hang to bloom for a couple of hours.

When you say stick recipe I thought you meant the 21 mm casings like for a slim jim. I have done those in the water bath also but the sticks don't get that shriveled look that way and not sure yet but I think by soaking the thin sticks it may take some of the flavoring away.

[spangler2k3]

yes i misspoke i suppose when i said "sticks" i guess i should have said logs or something the like..

when you say your using a roaster pan.. how much water? full? just curious because i intend on doing them tonight/tomorrow

i greatly appreciate the reply

Chris

[watchdog56]

I fill it about 3/4 full of water. It takes a couple of hours to get to temp so give yourself time.