Thank everyone!
Non fat milk vs whole milk powder?
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mrobisr Do you have a link to the video you are referring to?
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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
txrancher
https://meatgistics.waltons.com/topic/762/what-is-summer-sausage-cured-sausage-107I personally pull my SS once I have smoked it in a 170f smoker for 1 hour and put it into sous vide at 170 until IT 160f.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening last edited by
txrancher You can go to the home page Category More… and go to youtube videos and you can find a lot of how to videos.
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mrobisr Do you have a link to the video you are referring to?
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salmonmaster I think I need to clarify, our smoker setting was 190, not the internal sausage temp. Which is why we suspected an issue with the milk. We have used this cooking method with Non-fat dry milk before with wonderful results. Only difference on the temp is the sausage wasn’t bonding with the casing, so, as per a different recipe, we bumped the temp. to 190. The more I ponder this the more I’m believing it was the powdered whole milk as opposed to using powdered non-fat.
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salmonmaster Washington Canning Sous Vide Regular Contributors Team Camo Gardening Power User last edited by
txrancher it might be the milk, but I really don’t think so. I’m going to do a little research on powdered milk just for my own information. Fat starts rendering around 130° to 140° but it’s a slow process at those temperatures. The higher the heat, the faster the rendering process. At 190° the fat is rendering very quickly. The internal temperature might be 140° or so, but the outside edge of the meat is going to be much higher. And thats where the fat rending is coming from. That would give you fat lost, juice lost, and the fat inbetween your meat and casing would be holding a layer of fat, keeping it from sticking. Ideally you really don’t want to go over 160° to 165° in your smoker to keep it from fatting out. It does take awhile, 5 to 6 hours or so, but I think you would be way more happier with the sausage. I believe there’s a post on here that has a link to the waltons smoke schedule, and more info on this. A lot of information out there says to smoke till internal temp is 160° to 165°. Thats hard to do without fat lost. You can go to 150° internal temp and hold it at that temp for just a few minutes, and the meat will be pasteurized, and all the bad stuff inside will be killed off. I really don’t think it’s the dry milk, I think it’s just too high of heat.
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I understand. I’ll let you know how the next batch goes…we are going to try again ASAP. Thank you for all your advice.
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salmonmaster Washington Canning Sous Vide Regular Contributors Team Camo Gardening Power User last edited by
txrancher good luck! Let us know how it comes out. Take a few notes, and pictures, and we can get this thing figured out.
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
txrancher welcome aboard
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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
txrancher Yes I posted it above.
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