Posts made by Jesser

Dave in AZ hi Dave I have a couple of questions if you would be kind enough to answer
#1 I cut up a pork butt and put back in freezer. ground the meat later and got ready to mix in spices and noticed the ground meat was really wet. Have NOT added anything yet. No water nothing. NEVER experienced this before, texture was if I had added to much water. Could this be from refreezing, old meat or something else?

#2 when processing smoke sausage in hog casings like Walton’s hot links smoke first and you bag before Sous vide or just toss links in SV after smoking? Trying to resolve issue of tough casings.
Thanks

twilliams do you only make W beef seasoning with beef or have you tried with other meat?
Thanks for the reply

I’m guessing Walton’s willies flavored meat stick season is #1 but what flavor is there #2 selling flavor?

Dave in AZ I’m with ya totally not really looking for a firm answer just curious what experience people are doing so I’m not out in left field. You know get your feet wet before you jump in the deep end. Lol
I usually massage seasoning to my tastes and processing because in almost all cases no one is using all the same equipment. So it is really hard to follow exactly what someone else is doing. Besides trying different things is what makes making sausage, sick’s etc so interesting and fun. Thanks for the reply’s enjoy the chats.
WOW I looked outside and we are actually having a snow storm.
Ok thanks again my friend take care.

Dave in AZ so for your summer sausage you pull from smoker at_______ degrees and put in your Sous vide set at _______ degrees for _______hours?

Deland can anyone answer this question? Was watching Walton’s video on making summer sausage and it listed a option to finish in a Sous vide. To do this pull from smoker at 130 degrees and vacuum bag and put in Sous vide set at 172 or 179. (Why is the Sous vide setting so high is the question?)
Why not 155 or 160? Most stop processing at 152 to 160.
Thanks

Dave in AZ hi Dave in AZ I’m glad you responded I wanted to sincerely thank you and Salmonmaster for the info on how to use a Sous Vide with making sticks. I don’t know enough about this website to navigate a message to you guys other than reply to one of your post. But my goodness the guidance you gave was spot on. I thought I did a good job of making sticks in my smoker but using a Smoker and a SV made totally awesome sticks. The texture, skins and pop was great. They also had much better flavor. Totally unbelievable in the difference between them. I wish I new this years ago. Anyway thanks for the time you guys took to teach and coach a old dog new tricks. Thanks again

Just getting into this Sous Vide thing. I would like to compare what other Sous Vide users are doing with time and temp. I know there are many charts to go by and safety factors but would like to compare with other users. Example

21mm sticks——-pull from smoker @ 140 degrees, put In SV @ 155 degrees for 1 hour. Ice bath to cool, bloom 1 to 2 hrs room temp.

32mm hot links——-pull from smoker @ 140, Put in SV @ 155 degrees for 2 hours, ice bath to cool, bloom 1 to 2 hrs room temp.

32mm brats———SV @ 155 degrees for 2 hours, put on grill, put in fry pan or torch to sear.
Thanks to all for sharing!!!

salmonmaster very good, I really appreciate all the sharing of information and tips. I hit the super market and picked up pork butts. Ordered a Sous vide off Amazon yesterday and ordered a thermoworks temp monitor with a submersible probe. I’m getting close to putting all this new knowledge to work.
I have been making sausage over 35 years but thanks to people like you salmonmaster, Dave and others brings new excitement to processing meat with new ways to process. May not be truly new but new to me that I would not of known about or have the know how to do if not for this web sit (forum) and the people that share knowledge and tips on it.

Dave in AZ while using a Sous Vide to finish processing your summer sausage and meat sticks do you guys always use sure gel in both?
Thanks

Dave in AZ awesome, thanks guys so much for the reply’s

Dave in AZ could you fellas answer a couple more questions? I would appreciate it.
#1 summer sausage using fibrous casings after they are smoked are you putting in bags and vacuum down before you put in Sous vide or putting in SV without bags?
#2 in summer sausage since your water in Sous vide is not over 155 degrees have you used normal mild or sharp cheddar cheese? If so how did it compare with using high temp cheese in your summer sausage?

#3 with meat sticks I realize after you smoke you have to put in bags and vacuum them down before putting in SV but does your sticks always come out with tight casings? One of the biggest problems with making sticks is getting a tight casings. The only way I have been able to always achieve tight casings is to smoke low and slow to my finish temp. This takes 9 to 11 hours sometimes. Using a SV Will really speed up the process. Do you ever run into a casing problem using a SV?
Again thanks for sharing your knowledge!

Mcjagger thanks again for the reply and info

Mcjagger nice info that’s awesome, I have been looking for a liquid proof probe. I need to do more research but so far it looks like that probe will work on 4 or 5 different manufacturers units. You remember which manufacture unit you are using with that probe on?
Thanks

Dave in AZ ok thanks for the reply! Awesome, that was what I was wanting the processing and inside tips. You guys are great thanks again. If you think of anything else post it also please.

Dave in AZ thanks for the reply’s but I think we got off track. I totally understand the guidelines for safe processing of meat. What I don’t know is much about using or incorporating a Sous Vide in making sticks or anything. Lol
Are you not smoking the sticks first? If so what target temp are you pulling sticks from smoker. If not a target temp then what gage used before the transfer sticks to a SV or you just smoking for x amount of smoke time then transferring?
At the transfer what temp are you setting the SV at, is that also the temp you use for the entire SV use?
Or are you using a SV first then cold smoking the sticks? Are you not smoking sticks at all? I want my sticks smoked.
If you smoke first then when do you incorporate the SV? What is your trigger to make the transfer?

I understand by trial and error I can reach my desired IT of sticks by guessing a SV temp of lets say 160 to 175 and checking sticks with a probe and resealing the bags. Those temps should not cause fat out and get you to a safe IT temp. After a run or 2 I should get a feel for how long the sticks are in a SV. Since I have never used a SV I do not know what that time in a SV is. 20 min or 2-3 hours etc. just looking for ballpark based on your procedures or experience.
I hope this makes sense trying to learn from peoples tips and experience with a SV.
Again thanks to all for your replies.

processhead ok are you saying the IT you want for sticks is 160 and you set the SV to maybe 165 and you put your bag of sticks in at maybe 150 then maybe when the Water temp is around 160-165 your sticks IT are at 160? Or maybe leave the sticks in 30 extra minutes to make sure? Then you are done toss in a water or ice bath?

Dave in AZ was looking over a posting you did in 2022 on making meat sticks and finished with a Sous vide. my question is how did you know you had the desired temperature you wanted while using the Sous Vide? I did not see any probe sticking in bag. Would you share that info?
Also now the you have used that brand Sous vide would you recommend it?
Ok thanks in advance for your reply.

salmonmaster thanks for the info, have a great week!

salmonmaster great looking summer sausage, could you elaborate on the smooth acid? What it’s for or what it does for the sausage. I never heard of it. Is it a Walton product or where do you get it. Thank you in advance for your reply.