Sous Vide suggestions and questions- 25lb Batches
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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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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?
Gmoran Heads up Costco has the Anova Precision Cooker Kit (Anova unit plus water tub/lid) on sale for $159 online and in-store (mine at least). Is normally $200.
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Gmoran Heads up Costco has the Anova Precision Cooker Kit (Anova unit plus water tub/lid) on sale for $159 online and in-store (mine at least). Is normally $200.
Jamieson22 Thanks for the heads up. I just ordered one.
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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.
Here’s how I designed my ‘solution’ to that problem of having the Anova held ‘to high’ from the water… using 3" PVC. Now my Anova actually goes ‘through’ the lid and sits well ‘inside’ the cooler. It sits about 3" ‘deeper’ doing it this way… and with a full cooler, my water level is nearly at the ‘MAX’ line. In fact, if I were to make that ‘slot’ you see there in the first pic (it’s to allow for the power chord) even deeper (to the bottom of the lid), I could submerge the Anova another 1" into the water but from what I can tell, this design gives me all the depth I need. I simply (after placing my SS in) level the water till it’s coming through that hole you see as cut in the bottom of that 3" cap. At that point, the Anova is basically submerged to its ‘MAX’ line. Hope that makes sense…
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/Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/originals/9/91DB2BCD-AA88-4CEF-8321-F57C6A5C710E.jpeg
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I have the Vacmaster SV1 that Walton’s used to carry. Combined with a 33 quart Coleman party cooler that lkrfletcher turned me onto, it makes a solid sous vide combo for finishing sausage. My tap water is 160 degrees, so I usually just fill the cooler out of the sink and set the SV to 170. About 10 minutes and it is up to temp. There are no bells and whistles, blue tooth or wifi. Just set it and go.
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I have the Vacmaster SV1 that Walton’s used to carry. Combined with a 33 quart Coleman party cooler that lkrfletcher turned me onto, it makes a solid sous vide combo for finishing sausage. My tap water is 160 degrees, so I usually just fill the cooler out of the sink and set the SV to 170. About 10 minutes and it is up to temp. There are no bells and whistles, blue tooth or wifi. Just set it and go.
Grimpuppy said in Sous Vide suggestions and questions- 25lb Batches:
My tap water is 160 degrees
Unrelated to sous vide but that is kinda dangerously high, no?
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Grimpuppy said in Sous Vide suggestions and questions- 25lb Batches:
My tap water is 160 degrees
Unrelated to sous vide but that is kinda dangerously high, no?
Jamieson22 said in Sous Vide suggestions and questions- 25lb Batches:
Grimpuppy said in Sous Vide suggestions and questions- 25lb Batches:
My tap water is 160 degrees
Unrelated to sous vide but that is kinda dangerously high, no?
Yes it is, I would not recommend it with children in the house.
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