I’m planning on taking advantage of time saving method of smoking and finishing off in water bath. Will be doing summer sausage and sticks this way. Wondering if clear smoke collagen can hold up in a water bath also?
Thanks for any advice
armyguy You have hit the nail on the head with your initial post about the dangerzone. What I would recommend is adding sure cure to whatever water you are adding to the meat but then treat the mixing and stuffing like it is a fresh brat. That would give you extra leeway to cold smoke your brats before packing and then grilling them. Another very good option is like Joe Hell said, adding Hickory Smoke Powder
Very interesting. I have a marinating canister for my vac sealer. I’ve only used it once but I do believe it decreased the marinating time for my jerky. But did not do a side-by-side comparison which would be interesting. I think that in the article they talk about how when the vacuum is released any fluid that had been pulled up is expelled. However if the vacuum is held and that fluid was salty and was in contact with a potentially larger surface area, I don’t see how it would not have additional marinating affects through equilbration like glen talked about. Even if the liquid is expelled when vacuum released. Now in a bag that seems less clear. samspade Great food for thought. Thanks for posting. Jonathon Agree with this as a good future podcast topic.
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