“10lbs roasted red pepper with bearded butcher original seasonings” Ain’t that gonna be a bit spicy? ;<)
Which of the Bearded Butchers seasonings did you use, U have 5 of theirs.
Outside temp is 33 degrees. SS should reach 160 between 4 and 5 pm. Question? Can I hang the rack outside verses a cold water bath? Just an idea.
glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by
Tommy B Won’t cool fast enough. best to use ice with just enough water to make it liquid, or at least very cold water with some ice if you don’t have enough ice to do the above
Departing Contestant Regular Contributors last edited by
Tommy B your casings will wrinkle
Dr_Pain Sous Vide Dry Cured Sausage Traeger Team Blue last edited by
I agree that you want full immersion in ice bath over hanging to dry in the cold
I'm the mood for some chicken sausage 10lbs roasted red pepper with bearded bucher original seasonings
Roll Call • • Bigbass68
Sure gel binder not available at this time. Using carrot fiber instead. Used it once before and it really pulled the moisture out of my sausages. Any advice for this stuff as far as mixing more water or using less binder.
Roll Call • • goatherder
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