Grind and hold.
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PapaSop I missed the temp., good catch.
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PapaSop water temp 176. IT 175. And right into the ice water.
Mixed 10 mins in 20lb crank mixer. Thought they were firm but hey first time so IDK for sure. -
Also soy protien binder used.
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PapaSop water temp 176. IT 175. And right into the ice water.
Mixed 10 mins in 20lb crank mixer. Thought they were firm but hey first time so IDK for sure.samspade IT temp should be 160 degrees.
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bocephus ok second batch is going in today. Guess if it’s a procedure I will correct it by stopping at 160. If it’s a prep issue I’ll fix it next time. Couldnt wait here is the product. It tasted good but it seems wet. Never made one before so if that’s not good any advise.
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PapaSop water temp 176. IT 175. And right into the ice water.
Mixed 10 mins in 20lb crank mixer. Thought they were firm but hey first time so IDK for sure.samspade said in Grind and hold.:
PapaSop water temp 176. IT 175. And right into the ice water.
Mixed 10 mins in 20lb crank mixer. Thought they were firm but hey first time so IDK for sure.Sounds like you did everything right. Not sure why you went to an IT of 175. 155-160 should be good.
Never had wrinkled casings come out of the sous vide. From the smoker yes. Even wrinkled casings went smooth coming out of the SV.
Thing is… If the final product is safe and good, the appearance is only for resale. Us home guys, not a big deal.
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bocephus ok second batch is going in today. Guess if it’s a procedure I will correct it by stopping at 160. If it’s a prep issue I’ll fix it next time. Couldnt wait here is the product. It tasted good but it seems wet. Never made one before so if that’s not good any advise.
samspade said in Grind and hold.:
bocephus ok second batch is going in today. Guess if it’s a procedure I will correct it by stopping at 160. If it’s a prep issue I’ll fix it next time. Couldnt wait here is the product. It tasted good but it seems wet. Never made one before so if that’s not good any advise.
Don’t worry about the moistness. Let hang and dry out a bit. Personally, I’d rather have it a bit moist rather than dry and chewy, it’s just a personal preference. No rules here. Do what works for you.
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samspade said in Grind and hold.:
bocephus ok second batch is going in today. Guess if it’s a procedure I will correct it by stopping at 160. If it’s a prep issue I’ll fix it next time. Couldnt wait here is the product. It tasted good but it seems wet. Never made one before so if that’s not good any advise.
Don’t worry about the moistness. Let hang and dry out a bit. Personally, I’d rather have it a bit moist rather than dry and chewy, it’s just a personal preference. No rules here. Do what works for you.
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I know… I’ll call them "Artisan " seems to work on just about anything. Lol
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samspade said in Grind and hold.:
PapaSop bocephus thanks. I guess it’s ok. Flavors good so I’m happy. I’ll try letting them hang in the garage today see what happens. Definitely taking this batch to 160. What about a dehydrator either as the first 2 hours or after the ice bath and bloom rest?
If your in a good temperature range, let them hang overnight. Will dry and bloom a bit.
Your pics looks like you have a really good finish on these. Well done!
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bocephus ok second batch is going in today. Guess if it’s a procedure I will correct it by stopping at 160. If it’s a prep issue I’ll fix it next time. Couldnt wait here is the product. It tasted good but it seems wet. Never made one before so if that’s not good any advise.
samspade They look pretty good and if you are happy with the way they taste, I would call it a success. I do think letting them bloom will help with the moisture.
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bocephus ok second batch is going in today. Guess if it’s a procedure I will correct it by stopping at 160. If it’s a prep issue I’ll fix it next time. Couldnt wait here is the product. It tasted good but it seems wet. Never made one before so if that’s not good any advise.
samspade they look great to me. Congrats
and enjoy. -
bocephus samspade your IT is a little high. You may have a little fat out issue, which is what you were seeing in water. I have had water look like what you have described color wise, but the oil would be fat. I’ve never had a issue with oil/fat in the water. It doesn’t take long to get to 160. They should still be edible, I have accidentally ran a batch over 170 and they tasted great, just not as pretty.
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bocephus ok second batch is going in today. Guess if it’s a procedure I will correct it by stopping at 160. If it’s a prep issue I’ll fix it next time. Couldnt wait here is the product. It tasted good but it seems wet. Never made one before so if that’s not good any advise.
samspade and if you don’t want them, I’ll send my address.
“You never really die until you end up on the wall at a Cracker Barrel”
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GWG8541 said in Grind and hold.:
samspade and if you don’t want them, I’ll send my address.
I agree, even the not so perfect looking sausages need loving too! Little cheese and cracker and I bet they will taste great.
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Yep they taste good. I used half lb goat pepper and one lb cheddar. I think I might have over done the water. My last 15 lb are in the ice bath. Pics to follow.
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Thanks for all the support. Been here a year and I’m making products I’m proud of. Here is the second batch of the 25 lb weekend.
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Jamieson22 yeah had the sous vide set up at 176 for when it hit 140. This thing is great. 140 to 175 in under an hour.
Question. When I pulled from the smoker the casings felt firm and had little signs of wrinkling. After sous vide they were pretty wrinkled but still felt firm. None of the casings split or opened but the water looked like I had cooked hotdogs. Just a little oily on top. It was 50/50 burger and pork with 1.5 lbs high temp cheese and encapsulated citric. Good stepping cook schedule to 140. Then into the bath to 175.
Did I do something wrong or is wrinkling normal?
samspade said in Grind and hold.:
Jamieson22 yeah had the sous vide set up at 176 for when it hit 140. This thing is great. 140 to 175 in under an hour.
Question. When I pulled from the smoker the casings felt firm and had little signs of wrinkling. After sous vide they were pretty wrinkled but still felt firm. None of the casings split or opened but the water looked like I had cooked hotdogs. Just a little oily on top. It was 50/50 burger and pork with 1.5 lbs high temp cheese and encapsulated citric. Good stepping cook schedule to 140. Then into the bath to 175.
Think you got lots of answers but 175F is too high. Set the water to the temp you want and let it equalize.
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samspade said in Grind and hold.:
Jamieson22 yeah had the sous vide set up at 176 for when it hit 140. This thing is great. 140 to 175 in under an hour.
Question. When I pulled from the smoker the casings felt firm and had little signs of wrinkling. After sous vide they were pretty wrinkled but still felt firm. None of the casings split or opened but the water looked like I had cooked hotdogs. Just a little oily on top. It was 50/50 burger and pork with 1.5 lbs high temp cheese and encapsulated citric. Good stepping cook schedule to 140. Then into the bath to 175.
Think you got lots of answers but 175F is too high. Set the water to the temp you want and let it equalize.
Jamieson22 thank you. Yes I think;
- I had to much water in the batch.
- Went to high at the end.
The second batch went to 160 and the cases were much tighter. But still had tiny amount of liquid glistining from the meat. ( was going to say ozing, but glistening sound better.)
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Jamieson22 thank you. Yes I think;
- I had to much water in the batch.
- Went to high at the end.
The second batch went to 160 and the cases were much tighter. But still had tiny amount of liquid glistining from the meat. ( was going to say ozing, but glistening sound better.)
samspade they look great and yes glistening sounds much better
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