• Home
  • Walton's
    • Home
    • Seasonings
    • Casings
    • Packaging
    • Supplies
    • Equipment
    • Smoking/Grilling
    • Sales
    • Giveaways
  • About Us
  • Topics
    • Unread
    • Recent
    • Random
    • Popular Monthly
    • Popular All-Time
    • Unsolved
    • Solved
  • Users/Groups
    • Groups
    • Join Team Blue!
    • Online Users
    • Latest Users
    • Top Posters
  • Live
  • Events
  • FAQ
  • Conv Chart
    • Seasonings
    • Cures
    • Additives
  • Shout Box
Skins
  • Light
  • Default
  • Cerulean
  • Cosmo
  • Flatly
  • Journal
  • Litera
  • Lumen
  • Lux
  • Materia
  • Minty
  • Morph
  • Pulse
  • Quartz
  • Sandstone
  • Simplex
  • Sketchy
  • Spacelab
  • United
  • Yeti
  • Zephyr
  • Dark
  • Cyborg
  • Darkly
  • Slate
  • Solar
  • Superhero
  • Vapor
Collapse
Meatgistics - Walton's - Community

Sous Vide

Scheduled Pinned Locked Moved Meat Processing
38 Posts 12 Posters 500 Views
    • Oldest to Newest
    • Newest to Oldest
    • Most Votes
Reply
  • Reply as topic
Log in to reply
This topic has been deleted. Only users with topic management privileges can see it.
  • B Offline
    B Offline
    brandekm
    wrote on last edited by
    #1

    I’m looking at different ways to ramp up my summer sausage production this year. What I am thinking about doing is finishing the sausage in a water bath that way I can get more production out of my current smoker. I’ve done water baths with propane heat before but with the precision of these sous vide machines now, I’m wondering if that wouldn’t be an even better option. Does anyone on here use an anova or something similar and know about how much water they can actually heat? I have one of those big 100 quart igloo coolers that would make a perfect water tank and would let me do 40-50 sticks a time if the anova can handle that capacity.PXL_20210109_135844354.jpg

    1 Reply Last reply
    0
  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #2

    brandekm For being able to heat 100 quarts you would need a serious sous vide cooker, that is 25 gallons. The Vacmaster SV1 and the HBC bot do just under 8 gallons and those are pretty strong ones. You’d need 3 of those or a far more powerful one, those are designed for restaurant use though so you’d need an industrial strength one? It is absolutely worth looking into as this process helps greatly but I don’t know where you might find a sous vide circulator strong enough. Turkey Fryer is easier for sure but not as accurate

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

    B 1 Reply Last reply
    0
  • lkrfletcherL Offline
    lkrfletcherL Offline
    lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteran
    wrote on last edited by
    #3

    My 1000 watt anova handles 5 gallons of water. Use a Coleman party stacker cooler and drill a hole thru the lid. Its worth a google

    Life is a Garden - Dig it.

    1 Reply Last reply
    0
  • B Offline
    B Offline
    brandekm
    replied to Jonathon on last edited by
    #4

    Jonathon the anova website says the 1200 watt pro model can do 25 gallons with a lid so I might be ok if I modify the cooler lid. Guess there’s only one way to find out.

    1 Reply Last reply
    2
  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #5

    brandekm That’s an awesome amount! When I do something that requires a meatlug I would normally try to cover the lug a much as possible, but with that Anova I wouldn’t even need to worry about that. Interesting, thanks!

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

    1 Reply Last reply
    0
  • smokinbubbaS Offline
    smokinbubbaS Offline
    smokinbubba Team Orange Sous Vide Regular Contributors
    wrote on last edited by
    #6

    I use a 1000watt unit and heat a 40qt non insulated tote. I place a large weighted down mixing bowl in it to displace water so when I put the sausage in I don’t need to dip out water and it does not need to heat more water than necessary. Takes over an hour to heat to 175deg but does work. I am going to convert a cooler to retain heat and heat quicker. Starting out with HOT tap water helps a lot. I bought the cheapest unit I could find to see if it would work for my sausage process before I purchased a large unit. For now the elcheapo unit is working great. Will never go back to the old way again.

    If the women don't find you handsome, they should at least find you handy - Red Green

    1 Reply Last reply
    1
  • G Offline
    G Offline
    glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran Kansas
    wrote on last edited by
    #7

    Insulated coolers work great.
    Heat up time is a little faster but the heater run time is greatly reduced.
    Checked water temp. 2 hr. after shut off and it had dropped only 2 degrees F

    Give a man a fish and he eats for a day
    Teach a man to fish and he drinks beer for a lifetime

    1 Reply Last reply
    0
  • Christopher BeachC Offline
    Christopher BeachC Offline
    Christopher Beach
    wrote on last edited by Christopher Beach
    #8

    I just purchased an 1100watt unit off of amzon for about $80 and took it for a test spin. That unit had no issue heating a tub full of water to 160 degrees. It’s kitchen tub from Sam’s club that I’m guess had about 30 quarts of water in it. Insulation would have definitely helped as would a lid. If you go the cooler route, maybe you could hook up two or three of the cheaper units to run at the same time. You would need separate electrial circuits to run them without tripping a breaker, but seems well worth a try before spending thousands for the commercial stuff.

    B 1 Reply Last reply
    -1
  • processheadP Offline
    processheadP Offline
    processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
    wrote on last edited by processhead
    #9

    Once a year I use one of my 15 gallon brewing keggles with a 5500 watt electric element and temperature controller to process braunschweiger at 180 degrees.

    Definitely requires some special cleaning measures before going back to beer brewing.

    20150327_174002.jpg ![DSCN3281.JPG]

    JPEG Image (24528).jpg

    Paul

    • How hard can it be?
    YooperDogY 1 Reply Last reply
    1
  • B Offline
    B Offline
    brandekm
    replied to Christopher Beach on last edited by
    #10

    Christopher Beach I’ve got an anova pro that I picked up cheap off the facebook and it says it will handle 100L of water without issue so I’m going to give that a try. I’ll post back after a test run

    1 Reply Last reply
    0
  • YooperDogY Offline
    YooperDogY Offline
    YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
    replied to processhead on last edited by
    #11

    processhead do you have a special recipe for braunschweiger?

    processheadP 1 Reply Last reply
    0
  • processheadP Offline
    processheadP Offline
    processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
    replied to YooperDog on last edited by
    #12

    YooperDog

    I use the recipe on pg.232 of the R. Kutas book.

    Paul

    • How hard can it be?
    YooperDogY 1 Reply Last reply
    0
  • YooperDogY Offline
    YooperDogY Offline
    YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
    replied to processhead on last edited by
    #13

    processhead the same that I was going to start with for mine. It is a bit challenging to find a decent liver sausage. I found a purveyor of sewn casings that I may try. Thanks.

    processheadP 1 Reply Last reply
    0
  • processheadP Offline
    processheadP Offline
    processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
    replied to YooperDog on last edited by processhead
    #14

    YooperDog said in Sous Vide:

    processhead the same that I was going to start with for mine. It is a bit challenging to find a decent liver sausage. I found a purveyor of sewn casings that I may try. Thanks.

    The process is the challenge for making your own liver sausages. First, liver emulsions are picky about chopping temperature and times. Having a bowl chopper or large food processor makes it realistic for making your own fine texture braunschweiger.

    Paul

    • How hard can it be?
    YooperDogY 1 Reply Last reply
    1
  • YooperDogY Offline
    YooperDogY Offline
    YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
    replied to processhead on last edited by
    #15

    processhead no bowl chopper yet, keeping my eye out though. I plan on doing multiple grinds. I talked with my local butcher and he talked me through his techniques, no chopper there either, but he doesn’t make venison liver sausage. He has been really helpful all around with my questions , even got a job offer LOL.

    1 Reply Last reply
    2
  • smokinbubbaS Offline
    smokinbubbaS Offline
    smokinbubba Team Orange Sous Vide Regular Contributors
    wrote on last edited by
    #16

    My dream sausage kitchen would have a bowl chopper and 20 qt Hobart mixer, oh and stainless tables and and and

    If the women don't find you handsome, they should at least find you handy - Red Green

    1 Reply Last reply
    0
  • GWG8541G Offline
    GWG8541G Offline
    GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohio
    wrote on last edited by
    #17

    I’m happy to say my sous vide arrived today. I’ll probably run a small batch of Bloody Mary snack sticks for my learning batch this weekend.

    "You never really die until you end up on the wall at a Cracker Barrel"

    B 1 Reply Last reply
    0
  • smokinbubbaS Offline
    smokinbubbaS Offline
    smokinbubba Team Orange Sous Vide Regular Contributors
    wrote on last edited by smokinbubba
    #18

    It’s a great kitchen tool. Did chicken breast last night. Have done salmon too. And I bought this thing to do sausage!!

    If the women don't find you handsome, they should at least find you handy - Red Green

    1 Reply Last reply
    1
  • B Offline
    B Offline
    brandekm
    replied to GWG8541 on last edited by
    #19

    GWG8541 let me know how it goes. Do you plan on bagging them somehow before going into the water bath? My water gets pretty nasty when I ice bath my sausage and thought it might not be good on the anova. Figured zip locks would be easy enough for summer sausage but snack sticks might be tricky.

    GWG8541G 1 Reply Last reply
    0
  • GWG8541G Offline
    GWG8541G Offline
    GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohio
    replied to brandekm on last edited by
    #20

    brandekm I’m still deciding on that. The first batch may just go in the water and hope for the best. I also have an Anova 1000 watt, so I’ll let you know.

    "You never really die until you end up on the wall at a Cracker Barrel"

    smokinbubbaS 1 Reply Last reply
    0

Sponsored By:

Sponsored By Walton's
Terms of Use - Privacy Policy - Copyright © 2023 Walton's Inc.
  • Login

  • Don't have an account? Register

  • Login or register to search.
  • First post
    Last post
0
  • Home
  • Walton's
    • Home
    • Seasonings
    • Casings
    • Packaging
    • Supplies
    • Equipment
    • Smoking/Grilling
    • Sales
    • Giveaways
  • About Us
  • Topics
    • Unread
    • Recent
    • Random
    • Popular Monthly
    • Popular All-Time
    • Unsolved
    • Solved
  • Users/Groups
    • Groups
    • Join Team Blue!
    • Online Users
    • Latest Users
    • Top Posters
  • Live
  • Events
  • FAQ
  • Conv Chart
    • Seasonings
    • Cures
    • Additives
  • Shout Box
  • Login

  • Don't have an account? Register

  • Login or register to search.