<![CDATA[finishing summer sasuage with sous vide cooking kind of.]]>I’m thinking of trying this for first time. Was going to start in smoker till 140 internal then move to 170 deg. water using a deep turkey fryer. Do I need to vacuum seal the fibrous casings 3"x 20"? or just drop them in the hot water till internal 160, will be using Walton’s Jap. season. and recipe. I remember the last batch took a long time to cook just in smoker. If you don’t use water is it necessary to put any small pin holes in these casings? I thought I read this on a blog some time in the past, but have never done it I don’t think.

]]>https://waltonsdev.nodebb.com/topic/1056/finishing-summer-sasuage-with-sous-vide-cooking-kind-ofRSS for NodeFri, 11 Sep 2026 02:54:57 GMTTue, 29 Jan 2019 17:19:19 GMT60<![CDATA[Reply to finishing summer sasuage with sous vide cooking kind of. on Tue, 29 Jan 2019 22:30:09 GMT]]>Great! I was thinking they were pre stuck. My memory is good but short.lol
Also thanks Roadster.

]]>https://waltonsdev.nodebb.com/post/3617https://waltonsdev.nodebb.com/post/3617Tue, 29 Jan 2019 22:30:09 GMT<![CDATA[Reply to finishing summer sasuage with sous vide cooking kind of. on Tue, 29 Jan 2019 22:00:21 GMT]]>tarp, Almost all of the fibrous casings already come “pre-stuck” so they already have the holes in them. The holes allow some pressure to bleed out and they help the casing form to the sausage during the cooking and cooling process.

]]>https://waltonsdev.nodebb.com/post/3613https://waltonsdev.nodebb.com/post/3613Tue, 29 Jan 2019 22:00:21 GMT<![CDATA[Reply to finishing summer sasuage with sous vide cooking kind of. on Tue, 29 Jan 2019 21:26:22 GMT]]>I have done this before using a roaster. I put the sausage right in the water. Then brought to internal temperature i wanted.
Saves alot of time. And sausage come out good.
Joe

]]>https://waltonsdev.nodebb.com/post/3610https://waltonsdev.nodebb.com/post/3610Tue, 29 Jan 2019 21:26:22 GMT