Cured Sausage: 206 Advanced Cured Sausage Processing
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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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