finishing summer sasuage with sous vide cooking kind of.


  • Regular Contributors

    I’m thinking of trying this for first time. Was going to start in smoker till 140 internal then move to 170 deg. water using a deep turkey fryer. Do I need to vacuum seal the fibrous casings 3"x 20"? or just drop them in the hot water till internal 160, will be using Walton’s Jap. season. and recipe. I remember the last batch took a long time to cook just in smoker. If you don’t use water is it necessary to put any small pin holes in these casings? I thought I read this on a blog some time in the past, but have never done it I don’t think.



  • I have done this before using a roaster. I put the sausage right in the water. Then brought to internal temperature i wanted.
    Saves alot of time. And sausage come out good.
    Joe


  • Walton's Employee

    @tarp, Almost all of the fibrous casings already come “pre-stuck” so they already have the holes in them. The holes allow some pressure to bleed out and they help the casing form to the sausage during the cooking and cooling process.


  • Regular Contributors

    Great! I was thinking they were pre stuck. My memory is good but short.lol
    Also thanks Roadster.


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Recent Posts

  • Unless your grinding frozen chunks or large pieces of meat their really is no reason to do that. Its not going to really hurt anything if you do though. But for a small grind with a smaller grinder just cut the pieces smaller so they feed through better.

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  • Try sticking them in your fridge for a few days to dry out a bit more. Uncovered.

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  • C

    @pigman34 I vacuum seal 1 year no problems

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