The casings should be about 20% moisture. An open pack exposed to oxygen can mold at that level if stored under refrigeration or if stored at room temperature will dry out and get brittle. If they’re brittle and prone to breaking during stuffing, you may be able to rehydrate them in a double boiler - bring the water up to boiling & shut off and when it cools down to 100-120, lay the casings shirrs in the double boiler, put the lid on and let it cool down to room temperature, then try them. Do not cook them in a double boiler trying to go faster - the steam will dissolve the casings. And only do the amount you intend to use.
Sous vide question
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calldoctoday Tex_77 may be a better one to ask, I think he has a lot more experience cooking both methods
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas last edited by
calldoctoday i season my food the same in a sous vide, as i do cooking by other methods.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 so does that mean you season then cook in bag for SV? And do you feel it has a stronger season flavor in SV vs other cooking methods or no difference?
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Surg Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributors last edited by
twilliams that looks awesome. Gonna have to try that one out.
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas last edited by
twilliams season cook in sous vide, season again lightly sear. Probably a little stronger seasoning flavor because I do it twice.
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calldoctoday I haven’t experimented much with different additions to the bag but if you go watch if you go watch sousvide everything on YouTube I know Guga has done tons of experiments and adding liquid and certain things seem to dilute the flavors. Don’t remember exactly eat all they were because I have been lacking on my sous vide cooking for quite a while. Hopefully that will change. You will learn a lot of things about sous vide. One thing though is in his early days he never saved the juice from the bag to make sauce. He saves it all now
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Randie N I would think the juice would be great for gravy or au jus.
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cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide last edited by
twilliams your chicken
looks good 
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Randie N Thank you, I will look into that as it sounds interesting. Merry Christmas to you & your family. Bah Humbug!
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kyle HerbcoFood You’re very correct on Sous Vide being a tool. Just like a smoker, a crockpot, a pressure cooker, a cast iron skillet or pot, etc. But, people try to throw away all the other tools in their toolbox and use one tool. Don’t get me wrong, it has a prominent place in my world. But, it’s definitely not for EVERYTHING.
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