Water bath
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blackbetty61 We have been using turkey roasters for years (no exaggeration, over 1000 lbs worth over the last 15 yrs) to hot water bath our sticks and sausage. They always turn out great and have never had them lose seasoning.
jboz51 I’m gonna try the water bath again in a couple weeks I plan on doing some summer in just the smoker and some in the smoker then move to the water when they reach 140° to see which I like better
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Parksider When we started doing it we always kept the water under 200 degrees, if it went above that we would get some casing blow outs. The last year, based on info from this site we have been keeping it between 170 -175 to avoid the fat melting, seems to work as good/fast so will be sticking with the 170-175 range. If your roaster just has a dial you really have to keep an eye on the water temp with a thermometer and adjust accordingly.
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And just to clarify, we bring the sticks up to about 145 degrees in the smoker, cut into the lengths we want to package (either 4 or 8 inches), add to the hot water baths and cook until 160 degrees, then cold water bath, air dry for an hour or so, then vacuum seal.
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And just to clarify, we bring the sticks up to about 145 degrees in the smoker, cut into the lengths we want to package (either 4 or 8 inches), add to the hot water baths and cook until 160 degrees, then cold water bath, air dry for an hour or so, then vacuum seal.
jboz51
Nice looking run of sticks. -
jboz51 Yeah, I’ve never used a roaster, we use commercial roasting pan or turkey fryer with the basket on propane. That can be tough getting it dialed into the 170 marker. We also have just put the pot on top of the wood stove and ran it that way, like the old school feel… I was looking for a large stainless steel box to do 60#-80# at one time and I ran across a maple syrup operation liquidating some equipment and found the evaporator box would be about the right size…still working on that one!
John C.
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jboz51 Yeah, I’ve never used a roaster, we use commercial roasting pan or turkey fryer with the basket on propane. That can be tough getting it dialed into the 170 marker. We also have just put the pot on top of the wood stove and ran it that way, like the old school feel… I was looking for a large stainless steel box to do 60#-80# at one time and I ran across a maple syrup operation liquidating some equipment and found the evaporator box would be about the right size…still working on that one!
Parksider
Just picked up the Weston Sous Vide circulator. Going to try that on next batch. Tried your turkey cooker method this past spring and it worked great but a little hard to control the temp as you said. Tough part now is waiting. Busiest time at work with the holidays and everything else. After the first…game on. -
There are Sous Vide controllers out there that you can plug anything into such as a roaster pan or slow cooker. It will cycle the power to the appliance to keep the water temp closer to what you want. If you really want to get fancy you could get a PID controller that learns how your appliance heats up and cools down and will cycle the power to keep the temp VERY close to your set temp.
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There are Sous Vide controllers out there that you can plug anything into such as a roaster pan or slow cooker. It will cycle the power to the appliance to keep the water temp closer to what you want. If you really want to get fancy you could get a PID controller that learns how your appliance heats up and cools down and will cycle the power to keep the temp VERY close to your set temp.
RatguyGary I run a PID on my smoker works great!
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farmer jim I made another batch last night. Once again the cookshack was faster and hotter than expected. I had the temp set to 160 and it cruised along at 180+. The sticks were done in about 1 hr. 20 and surprisingly perfect.
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