I made my own sure gel A few years ago with A 3 parts powered milk to 1 part cold phosphate. It works great, I prefer soy protein with pork but use my homemade sure gel for chicken.
Summer sausage
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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.
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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
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Tommy B your casings will wrinkle
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I agree that you want full immersion in ice bath over hanging to dry in the cold
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