General

@jonathon Merry Christmas to you.

I had a stall too, but late at night and these sausage heads told me to water bath and I haven’t did my sausages the same since, thanks folks.

That is a great looking outside cooking station

@randie-n Try to relax, it’s not easy sometimes, but you can do it!

@calldoctoday All in good fun. Hope you and your family have a Merry Christmas and a Happy New Year also.

@garry-tarpley man that looks great

@bocephus Yeah, they arent even that hard to do. I am going to start a thread in https://meatgistics.waltonsinc.com/category/62/suggest-features for recommending new ones

@m-saboe it significantly increases the time it takes for the meat to get to temp. I would use it for the first hour of dry time on snack sticks and sausage then switch to the 1250 watt setting to get the smoke rollin.

@twilliams I do mine hot and fast. I like to get crispy skin. But as to your question I would think as long as you got above 140 deg within 4 hours it would be OK. Do not take my word for it though. One way to help negate some of the time frame though is to spatchcock it. Heck a spatchcock turkey hot and fast can be done in 1 1/2 hours

@randie-n thank you sir.

@cdavis yes it is

@randie-n No I cannot say I have had Lebanon bologna, but your comment about typical lunch meat is why I want a recipe that has different flavors. In the book I have there are 2 different recipes for the bologna one seems like you describe as lunch meat, but the other is fermented and that should elevate the flavor which will be the one I try along with the sweet one.

@randie-n go to Waltons.com/live. That’s the easiest way.

@midwest_kc believe or not by request i made and ultra low fat summer sausage that turned out very good for be a healthy alternative. 70% beef chuck and 30% lean pork loin, but I cooked it extremely slow to keep it edible. All 1 hour times with a full water pan 100f, 110f, 120f, 130f, 140f, 150f 170f 2 hours Then into a 176f water bath until internal temperature of 160f was reached. Yes it was and all day cook, but it worked.

@the-brat-barn keep up the good work.

@gwg8541 I lived in Trenton at that time but made that same drive with my dad. Those images do stick with you. Cant imagine actually going thru it.

Name brand vacuum bags are usually listed as BPA free . If it is not mentioned it may be cause for concern. For some, other chemicals leaching from plastic pouches may be an issue Reusable silicon sous vide bags are becoming more popular but have other drawbacks, cleaning, sterilizing, drying, etc.

@cdavis thank you bud!!

cry baby craigs ?

@randie-n lol…yep!