Sous Vide

[smokinbubba]

GWG8541 i ryn my sausage,bambi dogs, and sticks naked, no bags. Water ends up stained about like weak iced tea. No ill effects on the machine.

[GWG8541]

smokinbubba The first batch is working out great so far. Thanks to everyone!

[smokinbubba]

GWG8541 nice tub. You will be very happy with the results.

[GWG8541]

smokinbubba Thanks for all of the help along the way. They turned out great. It was amazing how quick it makes the process.

[mdseaside]

I did some polish sausage naked in my sous vide and it seemed to wash out some of the smoke flavor. Any flavor loss in your product?

[GWG8541]

mdseaside I really didn’t notice any of significance. The water took on a pink color, so there is definitely some wash going on. What type of chasing did you use?

[GWG8541]

mdseaside This was the finished product.

[smokinbubba]

GWG8541 Those look GREAT! Nicely done.

[mdseaside]

GWG8541 I use hog casings.

[tarp]

Whats a usual time frame to bring 135 deg. snack sticks from smoker to finish at a 160 deg. temperature? I just did my first try at this and it only took about 30-40 minutes, is that normal?

[twilliams]

tarp thats what im hearing, about 30 minutes

[Jonathon]

tarp Yup, that is right in line with what we have seen. The amazing thing is how quickly it does larger diameter sausage like summer or bologna. At 177° it’s worked in under 40 minutes for us before with the 2.9 mahogany casing

[glen]

Jonathon This may be of interest
It is a sous vide chart for water temp of 140 F to internal temp of 138 F starting at 38 F out of a refrigerator

[GWG8541]

tarp my last batch was just under 40

[smokinbubba]

glen ive seen lots of charts like that one. Problem with them is we usually smoke to it of 130f so the starting temp is way higher. Its very simple to put a probe in your product and wait till the 160f alarm sounds

[glen]

smokinbubba Just a guide to show the short amount of time for sous vide time/temperature rise and should be used as a learning tool
I like to seal the product and use the chart as a guide to calculate thermal processing, has not failed me yet
I smoke at a cooler temperature and sometimes totally process in sous vide
Obviously it should not be used for meats that need to be tenderized with extra time

[Jonathon]

Yeah that chart is interesting though. Does a good job of showing how the thicket the cut becomes the more difficult it becomes to cook it all the way through. Same thing goes for grills and making the temp of the water exactly what you want is what gives this style the edge.

smokinbubba I will also say if you don’t have a wireless probe like the meater and you are vac sealing just use a slightly oversized bag, seal it all the way at the end and then just cut along the seal to check it. That way the bag is good for another few checks if necessary!

[smokinbubba]

What I like the most about the suos vide is how it has expanded my sausage portfolio. I would never think about making sausage larger than 1.5" before due to the extremely loooong smoke times. Now, I have a plan for 4" bologna maybe this weekend. My Waltons order should be here by then. (Don’t tell my wife I made a second Waltons order this month plz) The super short cook times in the sous vide has made these before unreachable goals now very reachable.
3hrs in water vs 30hrs (estimated) in a smokehouse. Big difference. Plus we seem to be cooking dinner with it a couple times a week! A very handy tool.