Cured Sausage: 205 Advanced Thermal Processing

[PapaSop]

Jonathon
Wow. So long ago. Not given it much thought until the recent posts regarding the jerky stuff. Still think about once in awhile. Wisconsin winter’s make you do weird stuff. Humidity is the key! Limited to what us home processers can do. Work in progress.

[YooperDog]

PapaSop I would head down to Chippewa Falls to the Leinenkugels brewery and check for free samples, maybe tip a few at their sampling taps. Hopefully they are open during this C-19 season.

[Jonathon]

YooperDog Leinekugel made a beer at one point tha was an amazing summer drink, something orange but light and refreshing…can’t remember the name of it!

[YooperDog]

Jonathon they make a Summer Shandy and an Orange Shandy. Not sure if they are seasonal

[chrisndee2]

Jonathon Sorry to get off of the beer topic since it is a great topic as well. I have a full size steam pan that I use for finishing in hot water. I place it across 2 burners on my stove. The problem is that I have to constantly monitor water temp to keep it around 160. Would the Sous Vide heater clamp to a 6" deep steam pan?
2nd question. Is there any consistency difference in the meat when only going to 130-140 and then straight to a hot water bath? I usually leave summer sausage in the smoker over night (just so I can get some sleep) and then put it in the HWB in the morning. It is usually still in the stall stage and probably has been for several hours. (142) I haven’t had any issues though.
If I can pull it out when the INT is 130-140 that would save hours.

[Jonathon]

chrisndee2 no worries! I thought this was my favorite drink topic, so our posts don’t belong, yours does! So, as you can see the HBC (one on the left) has a minimum water level at about 4.25" and the Wesotn has its around 3". The Weston also has a moveable clamp and is significantly cheaper. The downside is that it does not heat as much water as the HBC but you could pretty much by 2 for the price of one of the HBC.