sous vide questions
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Tex_77 Thanks for responding. I read a lot about finishing the snack sticks in water bath to reach final temp, so I was wondering whether you could finish them after removing from smoker in this manner or not? Thanks Again!!
Meateater1
Just finished some this weekend in sous vide bath. Summer sausage, sticks and hot dogs. No bags. No problem. -
PapaSop Did you do it sous vide style or did you use a sous vide circulator? I question because I am wondering if you had anything get sucked up into your circulators filter?
Also, Austin and I are going to pheasant fest in February in Minneapolis, how far is that from you?
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Jonathon
Circulator. No loose meat particles at all.
About 1 1/2 hrs. What’s pheasant fest? Perhaps I’ll drive over. -
PapaSop Pheasant Fest is a huge event with Pheasants Forever https://www.pheasantsforever.org/Pheasant-Fest.aspx, it should be a pretty cool time, let us know if you plan on attending!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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PapaSop Pheasant Fest is a huge event with Pheasants Forever https://www.pheasantsforever.org/Pheasant-Fest.aspx, it should be a pretty cool time, let us know if you plan on attending!
Jonathon
Just googled and was reading about it. Will definitely let you know. -
PapaSop After seeing your resent post that answers my question exactly. Nice Work. Thanks Again
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Jonathon
Circulator. No loose meat particles at all.
About 1 1/2 hrs. What’s pheasant fest? Perhaps I’ll drive over.PapaSop I was reading your answer on putting snack sticks directly into water with no bag. I am new to sous vide and was wondering what sous vide circulator are you using. It would be so much easier if I did not have to bag them. Also one question I have been wondering about. Have you ever cut your sticks to size before you smoke them and doesn’t the meat come out at the end of the casings.
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sbtech PapaSop has the Weston one, he might have others but I know he has that one because he pointed out to me that it worked on a propellor system and not a filter and pump system. That makes it a lot easier to use no bag with. For the cutting of the stick they should slightly bulge at the end of the stick where it is cut but very little if any should actually drop down. If they are doing that you either need to get better protein extraction or add less water. Some people do tie of the ends though to be safe, we dont as it is really necessary and it adds time and then you have to leave enough casing to tie at both ends.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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PapaSop I was reading your answer on putting snack sticks directly into water with no bag. I am new to sous vide and was wondering what sous vide circulator are you using. It would be so much easier if I did not have to bag them. Also one question I have been wondering about. Have you ever cut your sticks to size before you smoke them and doesn’t the meat come out at the end of the casings.
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PapaSop I am doing some more testing right now but I don’t think we are all the way out of the woods yet. I am seeing some odd stuff when upvoting posts.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Jonathon i tested the down voting and didn’t see anything crazy…
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PapaSop I am doing some more testing right now but I don’t think we are all the way out of the woods yet. I am seeing some odd stuff when upvoting posts.
Jonathon
Seems fine. Just got rid of the down vote. -
Okay, it might have logged me out or I lost connection or something
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sbtech PapaSop has the Weston one, he might have others but I know he has that one because he pointed out to me that it worked on a propellor system and not a filter and pump system. That makes it a lot easier to use no bag with. For the cutting of the stick they should slightly bulge at the end of the stick where it is cut but very little if any should actually drop down. If they are doing that you either need to get better protein extraction or add less water. Some people do tie of the ends though to be safe, we dont as it is really necessary and it adds time and then you have to leave enough casing to tie at both ends.
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I use a Neater thermometer for about every cook. Have you guys tried inserting the Meater into a summer sausage and then vacuum sealing it in the bag? Just wondering if that would give you an accurate constant temperature of a summer sausage in a sous vide.
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A friend had a sous vide that he tried and didn’t care for. He said it took to long and wasn’t what he expected. I have it now but in my excitement I forgot to ask. Is there any way to tell if the vacuum bags are sous vide safe? Also, on a rectangle container does the sous vide unit go on the short side or the long side of the container? Also, the sous vide device seems to have feet but I can’t get the sous vide unit adjusted to reach the bottom of the container. Does this matter? Any tips tricks recipes that anyone has for sous vide are wanted.
no_eyes_processor
This guy has the answers to your questions.
https://douglasbaldwin.com/sous-vide -
I use a Neater thermometer for about every cook. Have you guys tried inserting the Meater into a summer sausage and then vacuum sealing it in the bag? Just wondering if that would give you an accurate constant temperature of a summer sausage in a sous vide.
wdaly said in sous vide questions:
I use a Neater thermometer for about every cook. Have you guys tried inserting the Meater into a summer sausage and then vacuum sealing it in the bag? Just wondering if that would give you an accurate constant temperature of a summer sausage in a sous vide.
I use my MEATER all the time in sous vide. I vac seal on with the MEATER while the rest of my sausage go straight into the water. The vac sealed one gives me a real time temp. When the MEATER goes off at the desired temp I then use my Thermapen on some just to double check for temp. Hope this helps you.
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wdaly said in sous vide questions:
I use a Neater thermometer for about every cook. Have you guys tried inserting the Meater into a summer sausage and then vacuum sealing it in the bag? Just wondering if that would give you an accurate constant temperature of a summer sausage in a sous vide.
I use my MEATER all the time in sous vide. I vac seal on with the MEATER while the rest of my sausage go straight into the water. The vac sealed one gives me a real time temp. When the MEATER goes off at the desired temp I then use my Thermapen on some just to double check for temp. Hope this helps you.
John Belvedere What I’ve learned is that it’s not about the temp. Has to do with killing pathogens, and how long it takes to kill the pathogens at a selected temp . There is a lot of meat science in the back of this. https://douglasbaldwin.com/sous-vide Check it out, you may be surprised.
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John Belvedere What I’ve learned is that it’s not about the temp. Has to do with killing pathogens, and how long it takes to kill the pathogens at a selected temp . There is a lot of meat science in the back of this. https://douglasbaldwin.com/sous-vide Check it out, you may be surprised.
JoeB Totally agree, I’ve been preaching that gospel for some time now
Looks like a great book
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