If you use a percentage of salt in relation to your meat it will never be too salty even if you leave in the cure for years. So in my case I put 2% salt to my pork belly, some like less or more, but once you figure out your sweet spot it will be perfect every time with no soaking or pre-tasting required. As processhead noted that’s too much salt for sure. 2% is 45 grams and 2.25% is 50 grams. 1/3 cup is approximately 91 grams which is almost double at 4%. For reference most dry cured meat is only 3%.
Sous vide question
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I have nothing thawed to cook for supper and work lunch tomorrow. I just pulled out a frozen kielbasa ring bologna that I processed. Curious if anyone knows what temp and how long it will take to heat all the way through on the Sous vide. I originally set it for 145*, I changed my mind and went to 160*? Tex_77 or anyone?
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Surg Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributors last edited by
twilliams I remember reading somewhere that for frozen things do time and a half what you normally would. I did frozen steak about an inch thick straight to the sous vide and just added an hour on. Turned out great. Hope that helps a little.
“A smooth sea never made a skilled sailor.”
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Surg it’s actually all done now. I did 160* at 1 1/2 hours. Turned out great.
casing still on
casing off and sliced in half
close up -
Surg Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributors last edited by
twilliams very nice looking sausage. What meat and seasoning did you use? Also did you double grind to get that consistency?
“A smooth sea never made a skilled sailor.”
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twilliams Nice, just needs some sauerkraut to go with it.
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bocephus Give that five thumbs up! Trying to get ready to make a crock full if I could get some cabbage at a decent price. Mine will not be ready for another couple months.
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Surg it would be:
15lbs lean trim venison
7.5lbs 80/20 pork trim
2.5lbs pork fat
Excalibur Signature Smoked Kielbasa seasoning
Sure gel
Sure cure
40mmx18” inedible casing
All ground once with 3/8” big plate, mixed to evenly disperse then ground once with 3/16” small plate (I think those are the sizes of plates). -
Surg Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributors last edited by
twilliams thanks! My brother in law just got a ten point buck. Wants to process it together. Will be my first time working with venison so I may give this a shot.
“A smooth sea never made a skilled sailor.”
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
Surg said in Sous vide question:
twilliams thanks! My brother in law just got a ten point buck. Wants to process it together. Will be my first time working with venison so I may give this a shot.
If you like Italian seasonings/sausages make a 50/50 venison/pork Italian sausage and you will be amazed.
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans last edited by
twilliams Wow that’s making my stomach growl.
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cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
twilliams that’s a great looking kielbasa.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
twilliams absolutely beautiful
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Looking good. Nice to see you experimenting with your new cooker.
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Surg Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributors last edited by Surg
Got another sous vide question for you all.
Gonna be doing a rib roast and thinking of giving sous vide and sear a try. Got it dry brining with salt currently and plan to rub it and vac it. Debating whether to keep the bones on (it’s a 5lb two rib roast) while cooking sous vide or separating the rib roast off. Not sure it will make a huge difference but would imagine it would be easier to vac without the bones. Curious your opinions.“A smooth sea never made a skilled sailor.”
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans last edited by
Surg I’ve never done bone in sous vide, but would personally take it off to get the rub and sear around the entire roast.
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GWG8541 I don’t know as I have never done sous vide, but I would keep the bones on as that is where a lot of your flavor is, in my opinion. I would gather sous vide would bring that in too & then you just need to sear it at high heat for a bit to caramelize the exterior & bring those flavors home.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
Surg I am a bone on the meat kind a guy, but in your situation I would remove the bone to bag the meat, but then take the bone and roast it, add some onion, garlic, salt, and boil it, and make a tremendous bone stock.
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mrobisr That sounds good no matter when you do it!
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
calldoctoday said in Sous vide question:
mrobisr That sounds good no matter when you do it!
good point
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twilliams got my sous vide yesterday. Did a couple new york strips with it tonight. So far, I’m a big fan
hey vegetarians, my food poops on your food!
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