Sous Vide suggestions and questions- 25lb Batches
-
I use the anova sous vide machine I got at costco. I do 20 lb. batches of snack sticks and summer sausage and they both come out great. I use a cooler I have rigged up to hold the unit and I start with hot water around 155 to 160 degrees. My target temp. is usually 152 and by the time I take the product out of the smoker and vacuum bag it it has cooled some so when it is all put in the water bath the temp is pretty close. A little warmer is better than a little cooler so the machine does’nt have to work so hard to get back up to temp.
-
mdseaside great looking setup
that should hold plenty of meat 
-
Perfect!
-
mdseaside Nice. That is a simple idea that works
-
Gmoran said in Sous Vide suggestions and questions- 25lb Batches:
Ordered an Anova Pro. Thanks for the help guys.
You will not regret it
-
kyle Yes. I had to make one. The original lid held the sousvide machine up to high. I used heavy plexiglass and then cover it with a towel to help with loss.
-
I used my cooler sous vide cooler last night. Love the time savings. 140 to 175 in 50 minutes.
-
FYI - the Anova Sous Vide Precision Cooker Pro is currently on ebay at $219.99
-
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 said in Sous Vide suggestions and questions- 25lb Batches:
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.
Sam’s Club has the same one for same price. I’m considering it. The Weston one I have works fine though.
-
This post is deleted!
-
[[topic:post-is-deleted]]
Dave in AZ - I vacuum before they go in sous vide.
-
Call me ‘cheap’ if you want to, but I didn’t want to waste any of my vacuum bags… so, I just wrapped my SS with Saran Wrap before placing them in the SV cooker. The Saran Wrap worked perfectly in keeping my SS ‘dry’.
-
Call me ‘cheap’ if you want to, but I didn’t want to waste any of my vacuum bags… so, I just wrapped my SS with Saran Wrap before placing them in the SV cooker. The Saran Wrap worked perfectly in keeping my SS ‘dry’.
Retired157 said in Sous Vide suggestions and questions- 25lb Batches:
Call me ‘cheap
If that makes you cheap then I must squeak when I walk I just put my SS straight in the water, but it has never caused me any issues so I call it working smarter not harder, lol.
-
Glad to see I’m not the only one, lol. I guess what I found out to be the most difficult part of doing the SV process with my SS was not so much the ‘should I or should I not’ cover it before putting it in the water, but the ‘HOW’ do you get those suckers submerged in the water AND under control during the SV cooking process… that truly was like herding cats! I THOUGHT I had designed a way to get it done but quickly realized that my SS was having no part of it… those suckers had a mind of their own! So, I had to make some ‘on the fly’ adjustments and I did manage through. Since then, I have come up with another (simple) solution; one that I think will absolutely get the trick done. When I do my second batch of SS here in the not to distant future, I will take some pics to show everyone what I designed… think’n I have this ‘cat’ issued figured out!
-
I lay a cooling rack on top of them to keep them submerged. A big batch may require setting two racks on top of them.
-
Glad to see I’m not the only one, lol. I guess what I found out to be the most difficult part of doing the SV process with my SS was not so much the ‘should I or should I not’ cover it before putting it in the water, but the ‘HOW’ do you get those suckers submerged in the water AND under control during the SV cooking process… that truly was like herding cats! I THOUGHT I had designed a way to get it done but quickly realized that my SS was having no part of it… those suckers had a mind of their own! So, I had to make some ‘on the fly’ adjustments and I did manage through. Since then, I have come up with another (simple) solution; one that I think will absolutely get the trick done. When I do my second batch of SS here in the not to distant future, I will take some pics to show everyone what I designed… think’n I have this ‘cat’ issued figured out!
Retired157 since I don’t wrap mine i don’t have the problem of floating, so Grimpuppy’s maybe easy and effective for most. Can’t wait to see your solution.
-
Retired157 said in Sous Vide suggestions and questions- 25lb Batches:
Call me ‘cheap
If that makes you cheap then I must squeak when I walk I just put my SS straight in the water, but it has never caused me any issues so I call it working smarter not harder, lol.
mrobisr said in Sous Vide suggestions and questions- 25lb Batches:
Retired157 said in Sous Vide suggestions and questions- 25lb Batches:
Call me ‘cheap
If that makes you cheap then I must squeak when I walk I just put my SS straight in the water, but it has never caused me any issues so I call it working smarter not harder, lol.
Same here. No issues.
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:
