Hot link cooking
Denis last edited by
I stuffed hot links last night in 32 mm fine H cellulose casings (red). I am looking for information on either boiling them or cooking them in the oven. I don’t care for smoking them.
@Denis For hot links I would follow same schedule at cured sausage but your biggest problem is probably going to be the starting temperatures, we like to start the cooking process around 120°. I JUST shot a video on using an oven to cook at lower temperatures by propping the door but it wont be edited and up in time to help you so let me summarize what I learned.
You will need an ambient temperature thermometer to do this as you wont be able to rely on the readings from your oven. If your oven starts at 175 then you need to prop the door slightly to get the top rack to stay at 120°, I tried and tried to get the top and bottom racks to stabilizer at 120 but could not do it, so I would suggest you use 1 rack only. Once you have it steady around 120 either up the temperature of your oven by 20-30 degrees to get it around 130 or 140 or close the door even more if there is room. From there you just have to place with what you set the oven temp at vs how wide the door is propped.
Now, if your oven starts at 150 I’d be pretty tempted to go right from 120 to 150 to make it easier.
Go an hour at 120 30minutes at 140 30 at 150 1 hour at 160 and then 170 until internal temp is 160° as long as you are doing beef or pork and 165 if you are doing wild game or fowl.
Hope this helped!
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.
Try sticking them in your fridge for a few days to dry out a bit more. Uncovered.
@pigman34 I vacuum seal 1 year no problems