water/ice water bath ??
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You want to get it cooled all the way down before packaging, vacuum packing to prevent condensation from forming. That can cause freezing issues, freezer burn in the future.
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shane102 An ice bath stops the cooking process if you don’t get the heat down it will continue to cook and you will have a dryer more overcooked product. It also can leave you with a dry casing that wont have much snap to it
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for some reason when I perform an ice bath w/ water, my casings tend to separate from the meat. What am I doing wrong? Lately, I have been putting them in a meat lug and dropping them into my freezer chest for 15 to 20 min. Is that ok instead of water and ice?
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for some reason when I perform an ice bath w/ water, my casings tend to separate from the meat. What am I doing wrong? Lately, I have been putting them in a meat lug and dropping them into my freezer chest for 15 to 20 min. Is that ok instead of water and ice?
Sean Clouthier it’s probably not the best way, an ice water bath will stop the cooking much more rapidly than just dropping into a sub freezing environment.
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for some reason when I perform an ice bath w/ water, my casings tend to separate from the meat. What am I doing wrong? Lately, I have been putting them in a meat lug and dropping them into my freezer chest for 15 to 20 min. Is that ok instead of water and ice?
Sean Clouthier the separation might be caused by you thermal schedule. If you dont bring the temps slowly the result may be a layer of melted fat between the casing and meat.
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for some reason when I perform an ice bath w/ water, my casings tend to separate from the meat. What am I doing wrong? Lately, I have been putting them in a meat lug and dropping them into my freezer chest for 15 to 20 min. Is that ok instead of water and ice?
Sean Clouthier said in water/ice water bath ??:
for some reason when I perform an ice bath w/ water, my casings tend to separate from the meat. What am I doing wrong? Lately, I have been putting them in a meat lug and dropping them into my freezer chest for 15 to 20 min. Is that ok instead of water and ice?
The reason ice water lowers the temperature faster and more effectively than placing them in a cold freezer is because cold water absorbs and transfers heat much more efficiently than cold air does.
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Sean Clouthier Yeah, ice in the water is the way to go and close to a 50/50 mix. It is funny but Ice baths perform different functions for different casings. For a Fibrous casing like a summer sausage good luck peeling the casing off without an ice bath and for snack sticks adding cold water instead of an actual ice bath tend to create separation. I will try to get the science behind the snack sticks at some point but I am betting it has to do with shrinking and setting the collagen in the casings.
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I put my sausage in a meat lug and fill with ice to the point that every corner or hole is filled and the ice is just above the meat then I fill with water until all the meat is covered. My casings whether collagen, fibrous, sheep, hog, or beef are so tight that you cannot tell where the meat or casings start and stop it is one continuous bite, that is my two cents worth.
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