25lb of Jalapeno Cheddar Summer Sausage + Modded a Cooler for Sous Vide
-
Jamieson22 do you think you hit a stall at all this cook?
twilliams said :
Jamieson22 do you think you hit a stall at all this cook?
Well seemed to spend some time between 118 and 125F but could just be the lower cook temps during that phase. They basically came right from fridge.
Also am CST so it’s only 5pm here - have a few hours before I’d be concerned about bed.
cdavis said :
Jamieson22 if my sticks or sausage doesn’t stall out I go ahead and finish in the smoker.
Yeah that is kind of where I am at. Also though I am only probing a single sausage so who knows where the others fall. So an hour in sous vide won’t hurt them I guess to be sure they are 155F.
-
So at 9h20m I pulled them for sous vide at 151.5F. I spot checked most after I pulled them and had readings from 145-156F between them all. Figured an hour of 155F sous vide and then check.
Was interesting that some sunk while others floated. Ended up putting a metal cooking rack on top which is keeping them all submerged.
-
So at 9h20m I pulled them for sous vide at 151.5F. I spot checked most after I pulled them and had readings from 145-156F between them all. Figured an hour of 155F sous vide and then check.
Was interesting that some sunk while others floated. Ended up putting a metal cooking rack on top which is keeping them all submerged.
Jamieson22 lookin great
-
So at 9h20m I pulled them for sous vide at 151.5F. I spot checked most after I pulled them and had readings from 145-156F between them all. Figured an hour of 155F sous vide and then check.
Was interesting that some sunk while others floated. Ended up putting a metal cooking rack on top which is keeping them all submerged.
Jamieson22 the stall is usually around the 145-150 degree mark. That’s the beauty of the cook schedule I gave you, I think it helps limit the stall, although I have no scientific proof of that. Or maybe it’s just our boxes are that well insulated to reduce it. With little water left in the product I believe that’s what makes it stall, so any little things help
-
Jamieson22 the stall is usually around the 145-150 degree mark. That’s the beauty of the cook schedule I gave you, I think it helps limit the stall, although I have no scientific proof of that. Or maybe it’s just our boxes are that well insulated to reduce it. With little water left in the product I believe that’s what makes it stall, so any little things help
twilliams Looking at my time/temps went from 140 at 7.5 hours to at 149 at 8h45m so def seemed to move through that range pretty smoothly.
Also, if you want to use the cooler drain plug to remove some sous vide water due to displacement - be quick. 155F water if pretty hot. LOL
-
So at 9h20m I pulled them for sous vide at 151.5F. I spot checked most after I pulled them and had readings from 145-156F between them all. Figured an hour of 155F sous vide and then check.
Was interesting that some sunk while others floated. Ended up putting a metal cooking rack on top which is keeping them all submerged.
Jamieson22 OMG…… now I need to try this
-
So at 9h20m I pulled them for sous vide at 151.5F. I spot checked most after I pulled them and had readings from 145-156F between them all. Figured an hour of 155F sous vide and then check.
Was interesting that some sunk while others floated. Ended up putting a metal cooking rack on top which is keeping them all submerged.
Jamieson22 said in 25lb of Jalapeno Cheddar Summer Sausage + Modded a Cooler for Sous Vide:
So at 9h20m I pulled them for sous vide at 151.5F. I spot checked most after I pulled them and had readings from 145-156F between them all. Figured an hour of 155F sous vide and then check.
Was interesting that some sunk while others floated. Ended up putting a metal cooking rack on top which is keeping them all submerged.
Looking great! Been following your journey on this. Well done!
Smoking techniques a bit different but end results pretty much the same.
Congrats!!! -
Jamieson22 said in 25lb of Jalapeno Cheddar Summer Sausage + Modded a Cooler for Sous Vide:
So at 9h20m I pulled them for sous vide at 151.5F. I spot checked most after I pulled them and had readings from 145-156F between them all. Figured an hour of 155F sous vide and then check.
Was interesting that some sunk while others floated. Ended up putting a metal cooking rack on top which is keeping them all submerged.
Looking great! Been following your journey on this. Well done!
Smoking techniques a bit different but end results pretty much the same.
Congrats!!!PapaSop Curious what your smoke schedule is. Also game to learn/try more.
-
All done! Now to dump the cooler and fill with cold water to chill them.
Also this is what the sous vide water looked like after an hour or so.
-
All done! Now to dump the cooler and fill with cold water to chill them.
Also this is what the sous vide water looked like after an hour or so.
Jamieson22
From my perspective. That color is what comes off the outside of the casing. No worries. Get the same thing.
-
All done! Now to dump the cooler and fill with cold water to chill them.
Also this is what the sous vide water looked like after an hour or so.
Jamieson22
Not sure where you’re at, but, if the outside temp is cool enough, let them hang overnight. Package tomorrow.
Have a drink, pat yourself on the back and say.
I got this! -
Jamieson22
From my perspective. That color is what comes off the outside of the casing. No worries. Get the same thing.PapaSop def not worried. Just figured someone may be curious.
Will say this cooler is a great size for 25lb batches - especially these 20” casings. Will be perfect for my snack sticks too as I usually do 42” lengths folded over a rod.
-
So at 9h20m I pulled them for sous vide at 151.5F. I spot checked most after I pulled them and had readings from 145-156F between them all. Figured an hour of 155F sous vide and then check.
Was interesting that some sunk while others floated. Ended up putting a metal cooking rack on top which is keeping them all submerged.
Jamieson22 they look great
congrats. -
PapaSop def not worried. Just figured someone may be curious.
Will say this cooler is a great size for 25lb batches - especially these 20” casings. Will be perfect for my snack sticks too as I usually do 42” lengths folded over a rod.
Jamieson22 Great work. Can’t wait to hear how your taste test goes. Like PapaSop said, no worries on the water color. Don’t forget to include a pic when you slice one open.
-
Jamieson22
Not sure where you’re at, but, if the outside temp is cool enough, let them hang overnight. Package tomorrow.
Have a drink, pat yourself on the back and say.
I got this!PapaSop said in 25lb of Jalapeno Cheddar Summer Sausage + Modded a Cooler for Sous Vide:
Jamieson22
Not sure where you’re at, but, if the outside temp is cool enough, let them hang overnight. Package tomorrow.
Have a drink, pat yourself on the back and say.
I got this!I am in south Chicago burbs. Is 49F here currently and low is like 40F this eve. My main concerns would be a critter or coyote coming to visit them. My garage is really well insulated so is probably 55F. What temp is safe - 40F or below?
I plan to just put them in garage fridge. Vac seal tomorrow or next day.
That said these things are HUGE. What do most of you do with a 3lb chub like this? Guess I’ll cut in half or thirds to vac seal. Freeze some give away rest. Though just not the same as getting a whole summer sausage. Guess 12” next time.
-
Jamieson22 Great work. Can’t wait to hear how your taste test goes. Like PapaSop said, no worries on the water color. Don’t forget to include a pic when you slice one open.
GWG8541 thanks! Can’t wait to try these and will def post sliced pics.
-
PapaSop said in 25lb of Jalapeno Cheddar Summer Sausage + Modded a Cooler for Sous Vide:
Jamieson22
Not sure where you’re at, but, if the outside temp is cool enough, let them hang overnight. Package tomorrow.
Have a drink, pat yourself on the back and say.
I got this!I am in south Chicago burbs. Is 49F here currently and low is like 40F this eve. My main concerns would be a critter or coyote coming to visit them. My garage is really well insulated so is probably 55F. What temp is safe - 40F or below?
I plan to just put them in garage fridge. Vac seal tomorrow or next day.
That said these things are HUGE. What do most of you do with a 3lb chub like this? Guess I’ll cut in half or thirds to vac seal. Freeze some give away rest. Though just not the same as getting a whole summer sausage. Guess 12” next time.
Jamieson22 I put my last batch in my second fridge on racks and made sure they had decent space between them to add in the drying. Giving a full log is great but cutting into lengths and vac packing is also cool. Seeing that product with the Jalapeno and cheddar visible is a great visual when gifting.
-
Pulled them all out of the cold water and wiped them down to dry. They are all now in fridge on a dry towel.
Will say I’ve seen a lot of pics from summer sausage smokes with very wrinkly casings from fat outs (not on Meatgistics as you all are pros). Have to say am pretty happy how tight these are.
-
Real professional job there. Great pics
-
Pulled them all out of the cold water and wiped them down to dry. They are all now in fridge on a dry towel.
Will say I’ve seen a lot of pics from summer sausage smokes with very wrinkly casings from fat outs (not on Meatgistics as you all are pros). Have to say am pretty happy how tight these are.
Jamieson22 great looking summer sausage now the best part….eat it
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
