Cold Water Bath or Shower for Cured Sausages

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    WaltonsTV: Cold Water Bath or Shower

    Meat Hacks: Cold Water Bath or Shower for Cured Sausages

    Watch the full video below, read the highlights here, and then post your comments or questions below.

    Benefits of a Cold Water Bath or Shower for Cured Sausages

    After you get done cooking any type of cured meat product you want to cool it down as quickly as possible. The cooling cycle is going to help out with 3 different things. First, the cooling cycle helps set the casing to the product and keeps the meat and casings from separately or peeling off. Second, it also helps prevent wrinkling in your sausage casings to make a better looking appearance on the final product. Lastly, the cooling cycle really helps with meat safety and controlling bacteria and microbial growth.

    Easiest Way to Do a Cold Water Bath or Shower

    1. Shower the product directly in your smokehouse. This isn’t always possible though if your smokehouse is not in a place that is moisture friendly or you cannot reach it with a hose.
    2. Use a meat lug and a kitchen sink. After cooking, put your meat product into a Meat Lug, set the meat lug at an angle in your kitchen sink, and turn on the facet and let the water run over the product, into the meat lug, and then slowly overflow into the sink. Let the water continue to run from the facet over the meat and overflow into the sink for about 10 minutes until the meat products have cooled completely.

    So always use a cold water bath or shower to help set the casing to the meat, prevent wrinkling for a better appearance, and practice good meat safety by lowering the temp quickly to limit bacteria and microbial growth.

    Shop waltonsinc.com for Meat Lugs

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Meatgistics is brought to you by Walton's (waltons.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today. We have created Meagistics University, where we broke down meat processing into different categories and then broke it down into a class like structure. The introductory classes are 10s, the intermediate are 20s, and advanced are 30s.

About Walton's

Walton's Inc. sells meat processing equipment and supplies, including all of the Seasoning, Equipment, Supplies, Packaging, and Casings needed to make almost any type of sausage. Walton's sells to the commercial customer with a focus on the small to medium-sized processing plants or butcher shops, and directly to the hunter or processor who makes their own product at home. Whether you are a commercial or retail customer of Walton's you will be receiving the exact same seasoning and supplies, we do not have a different "line" for commercial and retail customers so that everyone can make the best sausage or jerky possible!

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