Scooby1 said in Jalapeño Summer Sausage:
Would it be safe to say when putting multiple sausages in a sous vide cooker that when the one with the thermometer hits desired temp that the rest should be at desired temp also? It seems like the sous vide cooks evenly through… Is there a disadvantage to the sous vide? It seems like i could cut my cooking time in half with the sous vide… Thanks again…
As long as whatever meat you have is surrounded and under the water you will be safe. The summer sausage log I put the probe in was placed dead center of the bunch. I have a mesh stainless plate that goes on the bottom so water flows under everything and I put stainless mesh plates on top to keep the meat from floating up. As far as cooking time remember that your internal temps of the meat can not go higher then what you set the sous vide controller at. So even if the outside sausage log hits the desired temp before the inner log when finished they will both be at the desired temp.
Sous vide cooking has many uses. I finished a homemade pastrami in my sous vide after curing it for 10 days and then smoking it for 4 hrs. I had it in my sous vide for 30 hrs. at 150.0A7D0D42-5F32-4DEB-8298-6DAC623B866E.jpeg 9EDFCF8B-8CD5-42C0-9DFA-D6DA93BCB28D.jpeg 0A911C5C-39E8-4B78-ACB7-34AACB0EE29A.jpeg DD434727-3231-4DF6-8C05-5B9CB377ABCF.jpeg 91763EC0-D156-413F-B167-03D16A808D05.jpeg 27B2B9F9-A4A5-4A7B-A55F-DEB3B050712F.jpeg
You can make great steaks or roasts. I recently did a eye round in my sous vide. Meat was held at 130 for 24 hrs. and then seared in my Big Green Egg. The eye round was fork tender.64505643-3AC5-4321-8818-8FFF197EAB96.jpeg 1506CED1-A598-4527-8FC9-C2D4DC670B4F.jpeg DF83C6D0-3BAA-4C04-9E2F-913207ABD768.jpeg
