Sous vide guesstimating

[nelson11b]

Quick and dirty!
Pulled 1.5” pepperoni out of the smoker at 135f to finish with sous vide. In 2 hours I had come up to 171f ( over cooked) is there any way to estimate cook times so I don’t have to babysit as much?

[glen]

With sous vide the water temp and product temp will equalize so setting your sous vide rig to 1 to 2 degrees over your target temp will help

[nelson11b]

Thanks glen!

[twilliams]

nelson11b seems like i have been seeing many posts that are saying water at 173°-177° depending on thickness of sausage with meat IT of 130° when pulled and taking 30-40 minutes to reach 160° IT.

[John Belvedere]

Vacseal one of the products with a MEATER + in the meat. No more guessing

[Harkness]

Set your sv unit to 150. Put a remote thermometer in one piece, and keep the wireless readout handy, with the alarm set.

[JoeB]

HELP HELP, I’ve never heard of a remote temp probe working under water… What am i missing here??

[Jonathon]

JoeB Yeah I dont think any of the meater+, stake or whatever are technically water proof. Advantage of vac sealing BUT with sticks you shouldn’t need it and with summer sausage it is easy to fish one out and then temp it and put it back in.

[JoeB]

Jonathon Thanks, will be interesting to ck with an infrared temp gun on the surface after pulling. Given stabilizing time i would think surface and inside temp would be about the same “as it cooks” Not like a smoke cook

[Jonathon]

JoeB Yeah, to a certain degree the cooking method should cook the outside the samish temp as inside, certainly they will be closer than cooking in a smoker but I don’t think I’d assume the inside is 160 just because the outside is. It still takes some time to transfer to the center. Maybe I can stuff a summer sausage and record the difference between the outside surface temp and the internal temp.

[JoeB]

Jonathon I agree, I would think about the time you allocated for cooking. Will be interesting to find out. Thanks

[Harkness]

JoeB I seal a sausage, insert a probe, and clamp it to the tub keep the probe dry.

[JoeB]

Don’t you break the vac seal??

[Harkness]

Yes, but it is above the water level.
, So no problem.

[TexLaw]

If you’re using a true sous vide setup, just set it to your target temperature and don’t worry about it. It might take an hour or a little more instead of 30 minutes, but you won’t overshoot.

[TexLaw]

JoeB Mine from Thermoworks works just fine under water.

[JoeB]

TexLaw Thanks for the advise. Just gathering info for using my new SV. Small meats i can work with, It’s the large roasts and Pork butts that i’m worried about pulling to early. I have all this stuff crammed in my head, almost reflex about grilling roasting, spit, and smoking meats. Been doing a pretty good job for 60years+, also a retired Engineer. Old school meat processing ideas, wrapped in Engineering foresight, and you’ll find 1 [censored] A-hole-RETENTIVE BBQ guy. I have a few Chef waterproof thermometers, but can’t be used underwater without breaking the bag vac seal for meat temp. How do you ck temp without piercing the bag?

[PapaSop]

JoeB
As TexLaw said… My Thermoworks does the trick!! Not promoting them, just saying. If it ain’t broke… don’t fix it!

[JoeB]

I don’t want to broke anything. Just want to know hou you use it underwater without breaking the vac seal?? I’m a challenged meat processor (apprentice) and a lot dumber than I look. 🤫 cheers!

[JoeB]

PapaSop OUCH, OUCH!!! You guys are brutal. Feel my pain Jokes aside. . . . Thanks for all the info