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Cold Water Bath or Shower for Cured Sausages

Smoking & Grilling

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Austin Team Orange Walton's Employee Admin last edited by
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.

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–Austin Walton
VP of Operations at Walton's & Meatgistics Host

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Sous Vide Steaks
Smoking & Grilling • • Jonathon

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raider2119 sGreat post! We were talking about Prime Rib here and how it would be if we Sous Vide it so we will definitely do some testing on that, thanks for the advice and maybe we will do a side by side comparison of Chuck in Sous Vide vs normal Prime Rib?

You bring up a great point on the Waygu or Prime. I don’t think I’d feel comfortable enough yet doing Waygu this way, I’ve just had way too good of results with traditionally methods of cooking that to risk doing anything else. Specifically longer cook times, even at lower temps would make me nervous that I would somehow destroy the marbling and tenderness, maybe I will try it some day if I ever have a bunch more Waygu (I can only dream for that to happen again!)

Thanks for the input on the Breakfast Sausage, we had also been wondering about that. We sous vide some pepperoni the other day (smoked the rest) and the taste was amazing but the texture and appearance were all wrong, just FYI for anyone thinking about trying that!
Safe Internal Meat Cooking Temperatures
Smoking & Grilling • meat hacks meat thermometers cooking temps waltonstv appendix a • • Austin

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Meat Hacks: Safe Internal Meat Cooking Temperatures
Learn what internal temperature to cook meat to for a safe meat product with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.
Meat Hacks
The guidelines to use when cooking meat products comes from Food Safety and Inspection Service (FSIS) and the United States Department of Agriculture (USDA) in what is known as Appendix A or their Safe Minimum Internal Temperature Chart. Appendix A from FSIS gives us a temperature to cook meat to and how long the meat needs to stay at that temperature to kill a certain amount of bacteria. 160 degrees Fahrenheit is what is typically offered as the suggested cooking temp for many meat products because at 160 degrees, lethality of a bacteria like Salmonella is instant. However, you can still safely cook to a temperature of only 140 degrees, but you must maintain that temperature for 12 minutes. There will be a link in the description below to the full chart in Appendix A from FSIS.

FSIS and the USDA also has a Safe Minimum Internal Temperature Chart, which gives us very simple recommendations for a variety of products. We should cook beef, pork, ham, veal, and lamb that is in steaks, chops, roasts, and other whole muscle cuts to 145 degrees and let rest for 3 minutes. For all ground meats (and things like hamburgers, brats, and hot dogs), you should cook to 160 degrees. Switching gears to poultry, all chicken, turkey, or other birds should be cooked to 165 degrees. A minimum of 165 degrees also applies to reheating and cooking leftovers. If you are cooking eggs, they only need to be cooked to 160 degrees, and finally, fish and shellfish only need to be cooked to a 145 degree temp.

People do have a tendency to under-cook beef and over-cook pork and chicken, but if you follow the guidelines from FSIS and the USDA, and use a meat thermometer when cooking, you can make sure you are making a safe product and you are doing it consistently every single time!
FSIS Appendix A
https://www.fsis.usda.gov/OPPDE/rdad/FRPubs/95-033F/95-033F_Appendix_A.htm
Safe Minimum Internal Temperature Chart
https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/safe-minimum-internal-temperature-chart/ct_index
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Make sure you subscribe to WaltonsTV and remember to tap the bell next to the subscribed button to get notified about all new videos, plus like and comment on this video, and visit waltonsinc.com and meatgistics.com to find Everything But The Meat!
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Meat Hacks: The Best Way to Cook Pheasant?
Smoking & Grilling • • Jonathon

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P

It’s a vinegar, oil, and spice marinade, very popular in upstate NY. Usually chicken cubed in 1"ish pieces and marinaded for a few days, grilled on kabob skewers, and served on a sausage roll. We do halves of game birds, marinade in 2gallon zip locks then indirect grill. Keep some of the marinade to baste with since wild birds are very lean.
https://www.[link removed]/Salamidas-Original-Spiedie-Sauce-Marinade/dp/B000RY8Z88/ref=sr_1_fkmr1_4_s_it?s=grocery&ie=UTF8&qid=1531511577&sr=1-4-fkmr1&keywords=county+fair+chicken+spiedie
Meat Hacks: Cooking cured sausages at the correct temperatures
Smoking & Grilling • • Jonathon

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Meat Hacks:Cooking cured sausages at the correct temperatures
Learn about the importance of protein extraction when making a cured sausage with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.
Meat Hacks
Why is cooking cured sausages at the correct temperature so important?
One of the issues a lot of home processors have with cooking snack sticks or other cured sausages is that they end up with an overly dry snack stick. A snack stick is not supposed to be as juicy as a bratwurst but it should retain some of its moisture. There are a few reasons for this, the two most common are that you did not have the correct fat content or you cooked your product at too high of a temperature. You want to start cooking a cured sausage of any kind at a low temperature and gradually step it up 15-20° every hour or so. This allows the meat to cook evenly throughout and retain as much moisture as possible.

For snack sticks you really want to start them out at 125 for 1 hour and then 140 for 1 hour before moving on to 155 for 2 hours and then 170 until the internal temp of the meat reaches 160. Some people go right to the 170 degrees to cook the snack stick, this is going to cause a few problems for you. First it is going to dry them out and second if it overcooks the outside of the product it will stop transferring heat to the inside and you end up with a burnt outside ring and an undercooked center!

To show you what happens we are mixing and stuffing two batches the exact same way together but we are going to cook some of them with the approved method and some of them we will start out at a high temperature and let you see the results when they are done.

The snack sticks are done cooking and as you can see the ones that we cooked at the correct temperature are pretty much perfect. The other batch however are tough, dry and the casing looks very unappetizing as well! So on your next batch of cured sausages make sure you are stepping up your cooking temperatures gradually!
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Make sure you subscribe to WaltonsTV and remember to tap the bell next to the subscribed button to get notified about all new videos, plus like and comment on this video, and visit waltonsinc.com and meatgistics.com to find Everything But The Meat!
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Easily subscribe to any category or topic on the Meatgistics community site by clicking the green “Subscribe” button to get an email each time a new post is made!
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Meat Fact Friday - Different Cooking Temperatures
Smoking & Grilling • • Jonathon

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Meat Fact Friday Banner Meat Fact Friday
Join us every Friday when we share an interesting and helpful fact about meat or meat processing and how that can effect your product!
Meat Fact Friday Meat Fact Friday - Different Cooking Temperatures
Why do you need to cook a sausage or other ground product up to 160° for food safety but you can order or cook a steak to medium rare and not get sick? The answer lies in two parts.

First, only a very small amount of bacteria or other harmful microorganisms live inside the muscle of red meat. The vast majority of it will live on the outside of the meat where it has been exposed to the environment and contaminated. So, when we get the internal temp of the meat to 145, as the USDA recommends, we know the temperature of the outside of the meat is far higher than 160° and has killed off anything living on the surface.

When making sausage you grind up the meat and by doing so you introduce the bacteria that WAS just on the outside of the meat to all of the meat. Even though you are going to reform it into a product that has a clear outside and inside the damage has already been done. At that point we recommend you cook to 160° which is the point of instant lethality.
Best Cooking Practices for Sausage<1–(Way to Overcome or use to advantage, try to add link to product) -->
Since we need to cook the sausage product to a higher internal temperature we need to be more careful with how we cook it to prevent the fat from rendering out of the meat and leaving you with a dry and crumbly product. We do this with a combination of Protein Extraction careful cooking/smoking schedules that start within 20° F of what the animal lived at and then increasing the temperature in stages. Doing this will prevent case hardening which is where the outside of your sausage either cooks or dries too quickly and it will not efficiently transfer heat to the center of the sausage. Click the link for more information on cooking Cured Sausagge.
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Cold Water Bath or Shower for Cured Sausages

WaltonsTV: Cold Water Bath or Shower

Meat Hacks: Cold Water Bath or Shower for Cured Sausages

Benefits of a Cold Water Bath or Shower for Cured Sausages

Easiest Way to Do a Cold Water Bath or Shower

Shop waltonsinc.com for Meat Lugs

Shop waltonsinc.com for Everything but the Meat!

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Sous Vide Steaks
Smoking & Grilling • • Jonathon

Safe Internal Meat Cooking Temperatures
Smoking & Grilling • meat hacks meat thermometers cooking temps waltonstv appendix a • • Austin

Meat Hacks: The Best Way to Cook Pheasant?
Smoking & Grilling • • Jonathon

Meat Hacks: Cooking cured sausages at the correct temperatures
Smoking & Grilling • • Jonathon

Meat Fact Friday - Different Cooking Temperatures
Smoking & Grilling • • Jonathon

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Cold Water Bath or Shower for Cured Sausages

WaltonsTV: Cold Water Bath or Shower

Meat Hacks: Cold Water Bath or Shower for Cured Sausages

Benefits of a Cold Water Bath or Shower for Cured Sausages

Easiest Way to Do a Cold Water Bath or Shower

Shop waltonsinc.com for Meat Lugs

Shop waltonsinc.com for Everything but the Meat!

Suggested Topics

Sous Vide Steaks Smoking & Grilling • • Jonathon

Safe Internal Meat Cooking Temperatures Smoking & Grilling • meat hacks meat thermometers cooking temps waltonstv appendix a • • Austin

Meat Hacks: The Best Way to Cook Pheasant? Smoking & Grilling • • Jonathon

Meat Hacks: Cooking cured sausages at the correct temperatures Smoking & Grilling • • Jonathon

Meat Fact Friday - Different Cooking Temperatures Smoking & Grilling • • Jonathon

Online Users [See Full List]

Community Statistics

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About Meatgistics

Sponsored By:

Sous Vide Steaks
Smoking & Grilling • • Jonathon

Safe Internal Meat Cooking Temperatures
Smoking & Grilling • meat hacks meat thermometers cooking temps waltonstv appendix a • • Austin

Meat Hacks: The Best Way to Cook Pheasant?
Smoking & Grilling • • Jonathon

Meat Hacks: Cooking cured sausages at the correct temperatures
Smoking & Grilling • • Jonathon

Meat Fact Friday - Different Cooking Temperatures
Smoking & Grilling • • Jonathon

16
Online

17.6k
Users

4.4k
Topics

66.3k
Posts