I have the a Himalayan Salt Slab, but really didn’t know how to prep before cooking or clean it, so I have only used it once.
Thanks for the education on how to use my salt block, great video.
Cold Water Bath or Shower for Cured Sausages
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
- 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.
- 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.