Sous vide snack sticks/ sausage
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jpurol what casings do you use, i wanted to try natural casings instead of collagen. Any pics of final product?
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jpurol Interesting…to the best of my knowledge no one has done them with natural casings thus far. Parksider might have but he’s busy keepy the swamp creatures in check down in FL. I am going to say the only danger would be the casing becoming rubbery. I am going to be processing a few things this week for the camp chef. If I can remember I will try to stuff a small portion of what I am doing into a natural casing and finish up in sous vide.
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The 4th generation German butcher I learned from made his hot dogs that way. Smoked to 130, then finished in a commercial size stainless steel tub with a burner underneath, heather to 165. He pulled the hot dogs at 160, placed in another tank of cold water to stop the cooking, then let bloom. Same as soups vide finishing…and he only used natural sheep casings for these.
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Well johnathon has me convinced to try finishing snack sticks sous vide style. I had 2 500 watt aquarium heaters, a pid control, and a aquarium wave maker. I put it in a big cooler and I’ll give it a shot this weekend. I tested it today and it held water at 177 perfectly.
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jpurol Darn it, you guys doing all of these awesome mods is going to almost force me to do one! Poor lil ole me has to build something to make sausage processing easier on company time…love my job!
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Did 20 pounds of snack sticks finishing sous vide. Had the temp set at 173. Pulled from smoker at i.t. Of 130 took 15-20 minutes.
Pros:
Takes hours off finishing them in the smoker.
Flavor seems to be there immediately after ice bath
Consistent firmness
Great snap ( used natural sheep casings)Cons:
Only one I can think of is you better be ready to move fast it is quick!Conclusion:
Should of tried this years ago!
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jpurol
Just did the same thing. Pictures to come later. -
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