Sous Vide suggestions and questions- 25lb Batches
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Gmoran We don’t have anything imminent to add to our Sous Vide offering. We used to have 3 models, but are currently without a model. We may add a new model again later this year, but I don’t know what and don’t have a timeline right now.
I’ll be interested to see what people chime in with here. Since we are not selling anything currently, I have no preference towards one model or another, and I have been wanting to actually buy a new unit for cooking at home too. I was debating whether I bought something bigger, or just used 2 units together if I needed a larger batch.
–Austin Walton
VP of Operations at Walton’s & Meatgistics HostShop waltons.com for Everything but the Meat!
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Austin Anova Pro is $400 retail, delayed shipping until April. I looked back at one of my prior post around Black Friday/Christmas they had them 50% off, so $200. They can heat 26 gallons of waters.
For comparison the Joule can heat 10 Gal or water, which I assume would be similar to the capacity of the regular Anova.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Austin Anova Pro is $400 retail, delayed shipping until April. I looked back at one of my prior post around Black Friday/Christmas they had them 50% off, so $200. They can heat 26 gallons of waters.
For comparison the Joule can heat 10 Gal or water, which I assume would be similar to the capacity of the regular Anova.
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HerbcoFood I concur, def. get one with WiFi it gives you a lot of functionality/flexibility that you wouldn’t have without it.
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I have an Anova Precision Cooker (few years old but looks like that current model) and I do 25lb batches. I use a 36 quart marine cooler. To get water to temp I fill to min line with the hottest my tap will do. Then I use an electric kettle to heat up water and dump in a few times till up to temp while Anova is running. It isn’t a very fast process to be ready to sous vide.
Once I start adding sausage I need to remove a good bit of that water due to displacement. And once cooler is full I do have concerns over how well the water is circulating. I’ve been thinking of grabbing a Monoprice sous vide to run on opposite side. You might want to consider a pair of them for yourself.
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HerbcoFood To put the 26 gallon of water into perspective think of it like this, the Anova Pro can heat a 100qt cooler filled with water. If you consider cooking 25 pounds of sausage in that same sized cooler, you would take out a significant amount of water, and bring the Anova Pro well within its operational limits.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Not trying to beat a dead horse but looking for suggestions on what model Sous Vide everyone is using for bigger batches.
I know some say they can only heat up X amounts of water but what if you start with hot water?
What is everyones cook schedule? Heat in smoker till 130 then finish in Sous Vide to X temp?
Jonathon & Austin will Waltons be carrying any Sous Vide options in the near future?
Not that I’m any pro at this, but I do a lot of research when I begin a project. I finally settled on the Anova (considered the Cadillac of SV cookers). I was first thinking the ‘Pro’ model but then decided to go with the one step down… both pretty much the same thing except for wattage. The Pro has 1200watts and the one I chose has 1000watts. I am ONLY planning on using it for ‘finishing’ my Summer Sausage and not getting into any ‘full blown’ SV cooking craze, so when starting out with ‘hot water’ already, I figured for the $$$ and what I wanted it for, the Pro was way ‘over-kill’.
I used it here for the first time not but a few weeks back and shared some pics of my ‘success’ story with everyone’s help here on this site. The Anova worked absolutely as expected… No Regrets! I set my temp at 160F and left the SS in for two hours. The SS came out of my smoker at about 145F. I wrapped them tightly with Saran Wrap, set them in my cooler cooker, and let the process go…
Hope that helps you…
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Not trying to beat a dead horse but looking for suggestions on what model Sous Vide everyone is using for bigger batches.
I know some say they can only heat up X amounts of water but what if you start with hot water?
What is everyones cook schedule? Heat in smoker till 130 then finish in Sous Vide to X temp?
Jonathon & Austin will Waltons be carrying any Sous Vide options in the near future?
Here’s my cooking schedule…
Cooking-Smoking Schedule…
1 hr @ 115F… Drying Process - Open Vents / Air Flow - No Humidity - Smoke
1 hr @ 125F… Drying Process - Open Vents / Air Flow - No Humidity - Smoke
1 hr @ 125F… Adjusting Vents w/Air Flow - Add Humidity (water & sponges)
1 hr @ 140F… Adjusting Vents w/Air Flow - Add Smoke w/Humidity
2 ounces of selected wood2 hrs @ 155F… Adjusting Vents w/Air Flow - Add Smoke w/Humidity
2 ounces of selected wood
Start preparing the Sous Vide for cooking - Heating? Hrs @ 175F… Until Internal Temp of Meat Reaches 150F / Remove to Sous Vide
Sous Vide … @ 160F until Internal temp reaches 158F-160F / Approx. 2 hrs
*Once the Summer Sausage has reached an internal temp of 160F, remove from the Sous Vide and place in an Ice Bath for 30 minutes
*Remove Summer Sausage from Ice Bath and set out at ‘Room Temperature’ for 1 hour
*After 1 hour @ Room Temperature, refrigerate the Summer Sausage ‘Over Night’
*After ‘Refrigeration’… Ready for Vacuum Sealing & Freezing (or eating!)
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Yes… the Anova I bought does have WiFi but I did not use it. I simply plugged it in, manually set the temp, and sat back and had a beer while it worked its magic.
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HerbcoFood To put the 26 gallon of water into perspective think of it like this, the Anova Pro can heat a 100qt cooler filled with water. If you consider cooking 25 pounds of sausage in that same sized cooler, you would take out a significant amount of water, and bring the Anova Pro well within its operational limits.
Tex_77 Yes.
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HerbcoFood To put the 26 gallon of water into perspective think of it like this, the Anova Pro can heat a 100qt cooler filled with water. If you consider cooking 25 pounds of sausage in that same sized cooler, you would take out a significant amount of water, and bring the Anova Pro well within its operational limits.
Tex_77 said in Sous Vide suggestions and questions- 25lb Batches:
HerbcoFood To put the 26 gallon of water into perspective think of it like this, the Anova Pro can heat a 100qt cooler filled with water. If you consider cooking 25 pounds of sausage in that same sized cooler, you would take out a significant amount of water, and bring the Anova Pro well within its operational limits.
Have you modified the Anova pro to fit through the lid of a cooler like that? I’ve been looking at trying it.
You never work a day in your life if you love what you do.
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Tex_77 said in Sous Vide suggestions and questions- 25lb Batches:
HerbcoFood To put the 26 gallon of water into perspective think of it like this, the Anova Pro can heat a 100qt cooler filled with water. If you consider cooking 25 pounds of sausage in that same sized cooler, you would take out a significant amount of water, and bring the Anova Pro well within its operational limits.
Have you modified the Anova pro to fit through the lid of a cooler like that? I’ve been looking at trying it.
Lance not with a Pro but with the regular one, yes. The taller lid on a 100qt cooler mighy call fot just cutting a corner out of the lid vs just cutting a whole in the lid and putting the anova in it.
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For me, I do 10 pounds at a time… I’m a small operator
so my 48 quart Colman Cooler works perfectly and I the ‘design’ I came up with allows me to set my Anova ‘through’ a hole in the lid and plenty ‘deep’.Here’s the one think that really stuck with me when I was doing my research… DO NOT ever pull your SV from the water WITHOUT first turning it off. Apparently the circulating pumps of SV will almost immediately fail without water to work/circulate. So, however or whatever you design, just be sure to keep the water well above the ‘MIN’ line and be sure to turn OFF your SV when checking/probing for internal temperatures
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Tex_77 said in Sous Vide suggestions and questions- 25lb Batches:
HerbcoFood To put the 26 gallon of water into perspective think of it like this, the Anova Pro can heat a 100qt cooler filled with water. If you consider cooking 25 pounds of sausage in that same sized cooler, you would take out a significant amount of water, and bring the Anova Pro well within its operational limits.
Have you modified the Anova pro to fit through the lid of a cooler like that? I’ve been looking at trying it.
Don’t know if this helps you, but here is what I did…
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Gmoran We don’t have anything imminent to add to our Sous Vide offering. We used to have 3 models, but are currently without a model. We may add a new model again later this year, but I don’t know what and don’t have a timeline right now.
I’ll be interested to see what people chime in with here. Since we are not selling anything currently, I have no preference towards one model or another, and I have been wanting to actually buy a new unit for cooking at home too. I was debating whether I bought something bigger, or just used 2 units together if I needed a larger batch.
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Don’t know if this helps you, but here is what I did…
Retired157 That’s what I’ve been looking for. Thanks
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My vote is for the Anova pro. Love mine and when they have them for half off, you cant go wrong
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One more thing, when you step up to the pro, they are metal, not plastic
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I have a Weston I originally bought on here. It works well, I just usually heat the water up first on the stove then move to the lug and cover. It takes forever to bring that much water up to temp, but it will hold it fine.
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Tex_77 said in Sous Vide suggestions and questions- 25lb Batches:
HerbcoFood To put the 26 gallon of water into perspective think of it like this, the Anova Pro can heat a 100qt cooler filled with water. If you consider cooking 25 pounds of sausage in that same sized cooler, you would take out a significant amount of water, and bring the Anova Pro well within its operational limits.
Have you modified the Anova pro to fit through the lid of a cooler like that? I’ve been looking at trying it.
Lance said in Sous Vide suggestions and questions- 25lb Batches:
Have you modified the Anova pro to fit through the lid of a cooler like that? I’ve been looking at trying it.
I cut a hole in cooler lid for my Anova, however it raises it up so much it it takes a lot of water to reach the Min line on the unit. So the times I’ve used it I just clamped the Anova onto the side wall of cooler and left lid open. If I were doing a long cook I’d be concerned but for a 2 hour max cook for sausage I wasn’t worried about heat/evap loss.
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