sous vide questions
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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 -
JoeB Totally agree, I’ve been preaching that gospel for some time now
Looks like a great bookglen I can say you will get more meat science fm his site than the book. He’s very generous with his research info, and the vids are great. .
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Thanks, guys. Appreciate your input and the links.
Bill
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wdaly You are welcome Bill
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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 I plan on smoking to 130°, them moving to sous vide until internal temp of 160°. From what I understand, 160° should achieve lethality. Is that correct? I know from pasteurizing milk for cheese, at lower temperatures you have to hold for longer period y of time, but thought at 160°, lethality was instant.
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JoeB I plan on smoking to 130°, them moving to sous vide until internal temp of 160°. From what I understand, 160° should achieve lethality. Is that correct? I know from pasteurizing milk for cheese, at lower temperatures you have to hold for longer period y of time, but thought at 160°, lethality was instant.
JoeB I am talking for pork. No poultry involved.
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Got it. 160 I’m thinking 18hrs well done. . @ 160* for pulled pork. 145 for 48 hrs. Pulled Med done. Sliced pork. You see the temps are a direct correlation to time temp and thickness. If you ref the site I mentioned it will give you a chart for what you’re looking for. Flash cooking is much different than SV. Hopes this helps
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I will say for me it was a hard learning curve. Been doing meat for 60yrs and SV was hard to throw out the old rules of traditional with SV
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JoeB I plan on smoking to 130°, them moving to sous vide until internal temp of 160°. From what I understand, 160° should achieve lethality. Is that correct? I know from pasteurizing milk for cheese, at lower temperatures you have to hold for longer period y of time, but thought at 160°, lethality was instant.
wdaly Correct, 160F is instant
The beauty of sous vide is pasteurizing temperature is transmitted quickly into the product and can be held reliably for the correct amount of time for lower temperature lethality
For example: I finish summer sausage in sous vide at 145 and when it reaches 144-145 internal (about 20 - 30 minutes, check with a thermometer) for around 5 minutes it is safe
But the best thing is I can put it in at 145, set it for 80 minutes and go do something else and not even use a thermometer and it will not fat out or over cook
However I suggest using a thermometer until you are comfortable with the process
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