A group for people who are interested in sharing information and learning about Sous Vide cooking.
ethon bell Citric acid needs to be added at the end of the mixing and the sausage will need to be brought up to at least 130° for an hour to ensure that the coating melts and has time to work. Shouldn’t be an issue. As mentioned there is a lot of videos and information in the Walton’s library, give them a look when you can.
ND Mike it’s great to see you out there with your son. It’s great just getting away from it all and enjoying time together. They will grow up fast.
ethon bell citric acid and sure gel are not required to make cured sausage. Citric acid will add a tang flavor and is considered a cure accelerator. Sure gel will help with protein extraction and will help hold some moisture in your finished product. Welcome to the community and go Team Orange.
A bulk store here sells cheese powder. Has anyone used this in a brat, snack stick or summer sausage?
It’s so nice to use the 11 lb unit. It is just the perfect size for home use
Woody1551 said in Another Batch of Philly Cheese Steak Brats:
Yum…one of my favorites. Where did you get your casings? Not sure I have ever seen one that long!
32/35mm tubed casings from Walton’s!
That big reel is my entire 15lb stuffer. Small reel is what was still left on my stuffing tube after refilling the stuffer, and the medium reel was what was left on the casing tube I started with. So all of those could have been run as a single length if my stuffer and tube were big enough. Boy if that isn’t a TWSS joke there…
zbigjeff No I have a PhD in being a smartass.
HerbcoFood At least you selected the most prominent FIRST. Love it.
