Cold Water Bath or Shower for Cured Sausages


  • Admin

    WaltonsTV: Cold Water Bath or Shower

    Meat Hacks: Cold Water Bath or Shower for Cured Sausages

    Watch the full video below, read the highlights here, and then post your comments or questions below.

    Benefits of a Cold Water Bath or Shower for Cured Sausages

    After you get done cooking any type of cured meat product you want to cool it down as quickly as possible. The cooling cycle is going to help out with 3 different things. First, the cooling cycle helps set the casing to the product and keeps the meat and casings from separately or peeling off. Second, it also helps prevent wrinkling in your sausage casings to make a better looking appearance on the final product. Lastly, the cooling cycle really helps with meat safety and controlling bacteria and microbial growth.

    Easiest Way to Do a Cold Water Bath or Shower

    1. Shower the product directly in your smokehouse. This isn’t always possible though if your smokehouse is not in a place that is moisture friendly or you cannot reach it with a hose.
    2. Use a meat lug and a kitchen sink. After cooking, put your meat product into a Meat Lug, set the meat lug at an angle in your kitchen sink, and turn on the facet and let the water run over the product, into the meat lug, and then slowly overflow into the sink. Let the water continue to run from the facet over the meat and overflow into the sink for about 10 minutes until the meat products have cooled completely.

    So always use a cold water bath or shower to help set the casing to the meat, prevent wrinkling for a better appearance, and practice good meat safety by lowering the temp quickly to limit bacteria and microbial growth.

    Shop waltonsinc.com for Meat Lugs

    Shop waltonsinc.com for Everything but the Meat!


Log in to reply
 



Recent Posts

  • T

    How do you know how much sure cure to put on your mix if it’s less than 25 lb ?

    read more
  • @peculiarb You can have an issue with pickled jalapenos and getting the meat to properly bind to them.
    You can blanch fruits and veggies before adding them to sausage and that will help. Some people add them straight in, but blanching will help the meat bind together with the jalapenos. Not a requirement though. If the jalapenos don’t bind perfectly into the meat, when you slice the summer sausage, the jalapenos may not fully stick to the meat and just fall off the slices. It won’t hurt the sausage, but it may not be 100% perfect. I would at least dry the jalapenos thoroughly, but blanching would provide the best results.

    read more
  • P

    Has anyone ever used pickled jalapeños in their summer sausage? I have a buddy who gave me a jar of picked jalapeños to add to his summer sausage I am going to make for him. Is this a bad idea? I’ve always used dried jalapeños in the past. Please advise! Thanks.

    read more
  • W

    @mikesmeats,

    I have only made about three batches of snack sticks so far but, I have found that adding an extra ounce of water ( per 5lb batch) over what is called for in the recipe, makes the meat “flow just a little easier when stuffing into casings.

    So far, the texture of the finished product has been great and I have had no problem with casings breaking etc. from the excess moisture.

    read more
  • A

    I recently had a 26 lb batch of summer sausage end up with brown spots here and there? Could this be from cure not evenly mixed ??? Or from encapsulated citric acid not fully mixed in??? I’m thinking eca wasn’t mixed in good enough because cure was put in initially with spices and binder and I mixed by hand till I got good protein extraction because it was very sticky ???0_1544920450978_26672209-28F6-4E2D-8CB7-BA2CE5A73BAF.jpeg

    read more
  • M

    I am going to be making a 10 pound batch of pepper stick snack sticks how much water do I add for easier stuffing. or is the water that I mix the sure gel in enough for the batch is there a ratio for sure jell to water?

    read more

Recent Topics

Popular Topics

46
Online

3.0k
Users

780
Topics

2.7k
Posts


Looks like your connection to Waltons Community was lost, please wait while we try to reconnect.