sous vide

[mrobisr]

lkrfletcher Thanks I think I can do this, lol.

[calldoctoday]

lkrfletcher Hey, I thought that looked more lke lkrfletcher’s handmade Vodka than Tito’s.

[Jamieson22]

bocephus said in sous vide:

mrobisr I have been thinking of using one of my roasters for this also. I think it would be a good idea to mark where to set the heat setting once it is figured out.

Could go a step further and add a temp controller in line as well. Then set roaster to “max” and temp controller to yuor desired water temp. Will then cycle it to maintain usually with a +/-1-2 differential.

[Jamieson22]

PapaSop said in sous vide:

All I’ve seen is a little discoloration in the water and very few, if any particles floating around.

My last batch of sous vide summer sausage was two back to back 25lb batches direct in water. After the first batch (10 x 20" casings) had some color and there were very small bits of liquified fat evident. After the second batch water got darker and there was a lot more floating fat. I have a feeling this was due to the excess meat on the outside of casing by the hog ring and perhaps some less than perfectly sealed sausages. The 12" casings were MUCH harder to tie closed than the longer 20" as I was trying not to leave a lot of excess. Not to mention after that many hog rings and stuffing my hand was cramping. That said - end product looks/tastes fantastic.

Will give warning - I had a string get wrapped up in my propeller on first batch. So in future I’ll probably cut them off. On second batch I put a stainless cooling rack down into the cooler to act as a fence to make sure no product got too close to circulator and blocked flow as well.

[PapaSop]

Jamieson22
Interesting. In the circulator I have the propeller is protected.

[Jamieson22]

PapaSop
This is what my Anova looks like. In general it is protected but those slits easily allow a string to get pulled in and wound up.

[shoprat53]

That is why I put my sausages in A 2.5 gallon ziplock bag. Also do not like the oil and floaties getting in my Sous Vide machine. Plus I think they turn out better have tried both ways.

[PapaSop]

Jamieson22 said in sous vide:

PapaSop
This is what my Anova looks like. In general it is protected but those slits easily allow a string to get pulled in and wound up.

I see that now. Here’s my Weston one.

Perhaps I’ve just been lucky with the strings at opposite end. Will keep that in mind going forward. Thanks.

[Jamieson22]

PapaSop yours looks a bit more difficult for the scenario to happen than on mine. Also keeping all ends with strings pointing “the other way” is an easy enough solution!

[Jesser]

Just getting into this Sous Vide thing. I would like to compare what other Sous Vide users are doing with time and temp. I know there are many charts to go by and safety factors but would like to compare with other users. Example

21mm sticks——-pull from smoker @ 140 degrees, put In SV @ 155 degrees for 1 hour. Ice bath to cool, bloom 1 to 2 hrs room temp.

32mm hot links——-pull from smoker @ 140, Put in SV @ 155 degrees for 2 hours, ice bath to cool, bloom 1 to 2 hrs room temp.

32mm brats———SV @ 155 degrees for 2 hours, put on grill, put in fry pan or torch to sear.
Thanks to all for sharing!!!

[Dave in AZ]

Jesser all good times and temps, IMO.
Less time is probably needed, but going over doesn’t hurt much at 155f. You can always temperature probe one at 30 min to an hour to see, if you want less time.

[Jesser]

Dave in AZ hi Dave in AZ I’m glad you responded I wanted to sincerely thank you and Salmonmaster for the info on how to use a Sous Vide with making sticks. I don’t know enough about this website to navigate a message to you guys other than reply to one of your post. But my goodness the guidance you gave was spot on. I thought I did a good job of making sticks in my smoker but using a Smoker and a SV made totally awesome sticks. The texture, skins and pop was great. They also had much better flavor. Totally unbelievable in the difference between them. I wish I new this years ago. Anyway thanks for the time you guys took to teach and coach a old dog new tricks. Thanks again

[Dave in AZ]

Jesser thx for the kind words. I love seeing other folks get satisfaction from making a good product, as I know how fun it is for me. Glad to be of help!

[mrobisr]

Jesser I pull all my sausage at 130’s and sous vide @ 145f for however long the USDA pasteurization chart shows. At this point the sausage is fully cooked and safe to eat as is or you can grill, fry, or reheat any way you desire and know that it is a juicy and safe to eat product.