Cured Sausage: 206 Advanced Cured Sausage Processing
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I’ve had snack sticks in my Bradley smoker now for 10 hours and they are stalled out at 120 degrees. Not budging nothing. Im not even sure why they take this long. Does everyone else’s take that long? Does anyone know how to speed up the process? Am I doing something wrong?
Blaker25 mine usually stall at 135 to 140 that’s when I pull them out of the smoker and put them in the turkey roaster. Then they’re finished usually in 30 minutes or less.
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Blaker25 mine usually stall at 135 to 140 that’s when I pull them out of the smoker and put them in the turkey roaster. Then they’re finished usually in 30 minutes or less.
cdavis Blaker25 I switched to finishing with sous vide after seeing so many posts on here about them. I am happy with the ease of use and even more happy with the final product. There are several sous vide machines on the market. I picked up an Anova at a decent price on line last year. There are several great posts on here on making a container for a sous vide cooker. My unit was a kit and had a tank with it. Like cdavis has pointed out a roaster will also work as long as you monitor your water temp and do not overcook or under cook with the water. I have a roaster and have used it in the past with great results. The sous vide is just a little easier and allows me to control the water temp a little better. It also circulates the water constantly, which gives an even cooking temp all over. Good luck with you next batch.
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cdavis said in Cured Sausage: 206 Advanced Cured Sausage Processing:
Blaker25 I use a turkey roaster.
What kind of amazing witchcraft is this? I use my sousvide (with naked snack sticks) but always afraid I would mess it up. This could be the ticket
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cdavis I never thought of that and have one sitting on shelf that never gets used much. Thanks for the tip!
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cdavis Blaker25 I switched to finishing with sous vide after seeing so many posts on here about them. I am happy with the ease of use and even more happy with the final product. There are several sous vide machines on the market. I picked up an Anova at a decent price on line last year. There are several great posts on here on making a container for a sous vide cooker. My unit was a kit and had a tank with it. Like cdavis has pointed out a roaster will also work as long as you monitor your water temp and do not overcook or under cook with the water. I have a roaster and have used it in the past with great results. The sous vide is just a little easier and allows me to control the water temp a little better. It also circulates the water constantly, which gives an even cooking temp all over. Good luck with you next batch.
GWG8541 I can see the water circulation being a huge plus.
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cdavis I never thought of that and have one sitting on shelf that never gets used much. Thanks for the tip!
RON PARRISH mine was also unused in a closet. It gets a workout now. It holds 12.5lbs of sticks perfectly.
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cdavis said in Cured Sausage: 206 Advanced Cured Sausage Processing:
Blaker25 I use a turkey roaster.
What kind of amazing witchcraft is this? I use my sousvide (with naked snack sticks) but always afraid I would mess it up. This could be the ticket
Dr_Pain it works great.
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cdavis said in Cured Sausage: 206 Advanced Cured Sausage Processing:
Blaker25 I use a turkey roaster.
What kind of amazing witchcraft is this? I use my sousvide (with naked snack sticks) but always afraid I would mess it up. This could be the ticket
Dr_Pain Why didn’t I think of that. I have 3 of them. Thinking that would work by using one of thermpro probes for big jobs. See, you guys are always thinking.
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cdavis that is what I am going to use too!
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RON PARRISH mine was also unused in a closet. It gets a workout now. It holds 12.5lbs of sticks perfectly.
cdavis don’t have one but just found one on marketplace for $30. May pick it up just for this purpose. Cheaper than a formal sous vide for now.
“A smooth sea never made a skilled sailor.”
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cdavis don’t have one but just found one on marketplace for $30. May pick it up just for this purpose. Cheaper than a formal sous vide for now.
Surg I may get a sous vide when my roaster burns up. But it been going strong so far.
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cdavis I have 5 roasters, I used to supply meals for my dog club at hunt tests, now they are taking up a lot of space, tried to give a few to brothers and sisters but either didn’t want one or already had one. Guess I won’t have to worry about buying one for a long time.
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