Brats

[Deepwoodsbutcher]

PaPaSmokes sounds like you’re going to have some great products. Looking forward to seeing your progress in this venture

[Deepwoodsbutcher]

PaPaSmokes if you search “team” you’ll see some threads about team colors that will clarify this concept for you. I’ve just joined @Team-Camo myself

[PaPaSmokes]

processhead makes perfect sense. As I have a pk100 and purpose built I should have no issues. Thanks for that insight.

[PaPaSmokes]

Deepwoodsbutcher yea I think I’ll read up on them before I just jump in. A friendly online rivalry, I hope to be in a forum where we give and receive insight on smoking. We are all on the same journey just different places in line. I want to impart knowledge on the things I’ve been successful in and glean insight on my lacking areas.

[Deepwoodsbutcher]

PaPaSmokes great perspective

[Denny O]

processhead Yep that was what I was referring to just didn’t have the verbare to express it like you did.

[salmonmaster]

PaPaSmokes welcome aboard! No matter what team you pick, or even if you don’t pick one, or you pick all of them, it’s a great community to be associated with. Go Camo team

[Ken1261]

PaPaSmokes Welcome to the community, great bunch of people, all willing to help.

[bocephus]

PaPaSmokes The team color is all in good fun. But you might get in trouble calling this a forum, we refer to it as a community. That is why forum won’t display. Welcome aboard and don’t be afraid to ask questions or give input, both are appreciated.

[PaPaSmokes]

i was getting frustrated with that forum thing, thx for clarifying. i want and need a community

[kyle]

PaPaSmokes welcome to the community. We share a lot of great info plus have some fun as a bonus

[bocephus]

PaPaSmokes I think you found the right place, this is a great bunch of people who are always ready to help and give advice.

[samspade]

PaPaSmokes welcome. Lots of help here. Enjoy.

[Denny O]

PaPaSmokes Arrh!! Welcome aboard ma’te!

[TexLaw]

PaPaSmokes I use sous vide to finish sausage mostly because of time and drying. I would probably have to crank up the PK to around 180 F or so to get the sausage up to 160 F without overly drying it out.

If I’m worried about the casing texture after SV, I always can pop it back in the PK for a little while at or a little below my target internal temp. However, that usually isn’t an issue since I’ll probably grill or pan fry the sausage later on.

[PaPaSmokes]

yea, thats what i was watchng on waltons video library, although it looks like its much faster to get from 130 to 160 in the sous vide. i think im go=nna get that breville 750 as it logs everything and can print out batch reports for the health dept.

[PaPaSmokes]

is there a formula for how many vacuum bags or sausages you can put in a container to finish the lethality cooking process? i was looking at a 12 or 17 gallon cambro container to use as the csv750 says 12 gallon.

[processhead]

PaPaSmokes said in Brats:

is there a formula for how many vacuum bags or sausages you can put in a container to finish the lethality cooking process? i was looking at a 12 or 17 gallon cambro container to use as the csv750 says 12 gallon.

I don’t know of a formula. What I do know is that for anything to cook reasonably quickly, the hot water has to touch the outside of the food bag or container. That means you can’t pack too many food containers/bags in the cooking vessel or the hot water won’t touch the container effectively and it can’t circulate properly to get reheated as it transfers heat to the food.
Also, and there has to be enough hot water in the cooking vessel to transfer the heat to the colder food. Not enough hot water and it just cools off and quits cooking the food.

Also if you are using a sous vide for the heating, it has to have high enough watt rating to have the heat output needed to heat the water and keep it hot as cooler food is added to the cooking vessel.

I have a smaller 500 watt SV unit and it struggles to keep a 3 gallon kettle at a constant temperature after you add a few lbs of sausage.

When I am doing 10 lbs of sausage or more, I use my 15 gallon 5000 watt electric brewing kettle with a temperature controller to do the cooking.

[Dave in AZ]

PaPaSmokes
I posted you a reply with the calculation yesterday.
Meat is same density and weight as water, almost. 1 gal weighs 8 lbs. Or 1kg meat takes up 1L if metric. You need 50% of volume to be water for heat transfer, thermal mass, and circulation.
6 gal cooler will do 3 gal or 24 lbs meat
Etc.

[Denny O]

Dave in AZ I agree, with what I’ve researched it is 2 parts of water to 1 part of meat. At least that would give me enough of a comfort zone to think I’m not crowding the vessel too much.