<![CDATA[Water bath]]>I know this topic is like grabbing the 3rd rail but I’m a beliver. Always done it, still doing it today, be doing it tomorrow… I still think it’s a great way to even out the sticks, brings back the wrinkled casings if the smoke gets off course at all. Just a very gentle way to cook in general. Always at 170F. I scored this pan from a closing grocery store instead of the vertical turkey fryer, worked ok, but the basket is great to fish them out of the hot water, not sure if this will be around long term.
Jonathon This pic is for you buddy!IMG-1109.JPG

]]>https://waltonsdev.nodebb.com/topic/1611/water-bathRSS for NodeThu, 10 Sep 2026 22:38:04 GMTMon, 30 Sep 2019 02:26:56 GMT60<![CDATA[Reply to Water bath on Mon, 13 Jan 2020 14:59:43 GMT]]>blackjac That is correct but I wouldn’t recommend that technique. I may have just got lucky on that one!

]]>https://waltonsdev.nodebb.com/post/11132https://waltonsdev.nodebb.com/post/11132Mon, 13 Jan 2020 14:59:43 GMT<![CDATA[Reply to Water bath on Mon, 13 Jan 2020 01:14:49 GMT]]>Joe Hell
Hey Joe , no ramp up in temp just straight 160. ?

]]>https://waltonsdev.nodebb.com/post/11102https://waltonsdev.nodebb.com/post/11102Mon, 13 Jan 2020 01:14:49 GMT<![CDATA[Reply to Water bath on Sun, 05 Jan 2020 19:50:22 GMT]]>Awesome set up. I am a definite believer in this method.

]]>https://waltonsdev.nodebb.com/post/10692https://waltonsdev.nodebb.com/post/10692Sun, 05 Jan 2020 19:50:22 GMT<![CDATA[Reply to Water bath on Sun, 22 Dec 2019 23:20:00 GMT]]>RatguyGary I run a PID on my smoker works great!

]]>https://waltonsdev.nodebb.com/post/10093https://waltonsdev.nodebb.com/post/10093Sun, 22 Dec 2019 23:20:00 GMT<![CDATA[Reply to Water bath on Wed, 18 Dec 2019 16:31:02 GMT]]>There are Sous Vide controllers out there that you can plug anything into such as a roaster pan or slow cooker. It will cycle the power to the appliance to keep the water temp closer to what you want. If you really want to get fancy you could get a PID controller that learns how your appliance heats up and cools down and will cycle the power to keep the temp VERY close to your set temp.

]]>https://waltonsdev.nodebb.com/post/9981https://waltonsdev.nodebb.com/post/9981Wed, 18 Dec 2019 16:31:02 GMT<![CDATA[Reply to Water bath on Tue, 17 Dec 2019 21:07:32 GMT]]>Parksider
Just picked up the Weston Sous Vide circulator. Going to try that on next batch. Tried your turkey cooker method this past spring and it worked great but a little hard to control the temp as you said. Tough part now is waiting. Busiest time at work with the holidays and everything else. After the first…game on.

]]>https://waltonsdev.nodebb.com/post/9953https://waltonsdev.nodebb.com/post/9953Tue, 17 Dec 2019 21:07:32 GMT<![CDATA[Reply to Water bath on Tue, 17 Dec 2019 20:56:37 GMT]]>jboz51 Yeah, I’ve never used a roaster, we use commercial roasting pan or turkey fryer with the basket on propane. That can be tough getting it dialed into the 170 marker. We also have just put the pot on top of the wood stove and ran it that way, like the old school feel… I was looking for a large stainless steel box to do 60#-80# at one time and I ran across a maple syrup operation liquidating some equipment and found the evaporator box would be about the right size…still working on that one!

]]>https://waltonsdev.nodebb.com/post/9952https://waltonsdev.nodebb.com/post/9952Tue, 17 Dec 2019 20:56:37 GMT<![CDATA[Reply to Water bath on Tue, 17 Dec 2019 20:17:40 GMT]]>jboz51
Nice looking run of sticks.

]]>https://waltonsdev.nodebb.com/post/9945https://waltonsdev.nodebb.com/post/9945Tue, 17 Dec 2019 20:17:40 GMT<![CDATA[Reply to Water bath on Tue, 17 Dec 2019 19:25:24 GMT]]>And just to clarify, we bring the sticks up to about 145 degrees in the smoker, cut into the lengths we want to package (either 4 or 8 inches), add to the hot water baths and cook until 160 degrees, then cold water bath, air dry for an hour or so, then vacuum seal. IMG_0738.jpg

]]>https://waltonsdev.nodebb.com/post/9938https://waltonsdev.nodebb.com/post/9938Tue, 17 Dec 2019 19:25:24 GMT<![CDATA[Reply to Water bath on Tue, 17 Dec 2019 19:09:34 GMT]]>Parksider When we started doing it we always kept the water under 200 degrees, if it went above that we would get some casing blow outs. The last year, based on info from this site we have been keeping it between 170 -175 to avoid the fat melting, seems to work as good/fast so will be sticking with the 170-175 range. If your roaster just has a dial you really have to keep an eye on the water temp with a thermometer and adjust accordingly.

]]>https://waltonsdev.nodebb.com/post/9934https://waltonsdev.nodebb.com/post/9934Tue, 17 Dec 2019 19:09:34 GMT<![CDATA[Reply to Water bath on Tue, 17 Dec 2019 00:41:50 GMT]]>jboz51 What temp are you running the roasters at?

]]>https://waltonsdev.nodebb.com/post/9909https://waltonsdev.nodebb.com/post/9909Tue, 17 Dec 2019 00:41:50 GMT<![CDATA[Reply to Water bath on Mon, 16 Dec 2019 23:07:45 GMT]]>jboz51 I’m gonna try the water bath again in a couple weeks I plan on doing some summer in just the smoker and some in the smoker then move to the water when they reach 140° to see which I like better

]]>https://waltonsdev.nodebb.com/post/9906https://waltonsdev.nodebb.com/post/9906Mon, 16 Dec 2019 23:07:45 GMT<![CDATA[Reply to Water bath on Mon, 16 Dec 2019 21:15:28 GMT]]>blackbetty61 We have been using turkey roasters for years (no exaggeration, over 1000 lbs worth over the last 15 yrs) to hot water bath our sticks and sausage. They always turn out great and have never had them lose seasoning.

]]>https://waltonsdev.nodebb.com/post/9903https://waltonsdev.nodebb.com/post/9903Mon, 16 Dec 2019 21:15:28 GMT<![CDATA[Reply to Water bath on Wed, 23 Oct 2019 14:56:42 GMT]]>I have been making a chart for my smoker and noting the thermostat setting and the actual temperature as there is no way to calibrate most of the thermostats we have on our smokers, sounds like the 160 setting is perfect for your smoker… I give you A++++ on presentation, send me some and will be glad to rate texture and flavor…

Dave

]]>https://waltonsdev.nodebb.com/post/8546https://waltonsdev.nodebb.com/post/8546Wed, 23 Oct 2019 14:56:42 GMT<![CDATA[Reply to Water bath on Wed, 23 Oct 2019 12:32:38 GMT]]>farmer jim I made another batch last night. Once again the cookshack was faster and hotter than expected. I had the temp set to 160 and it cruised along at 180+. The sticks were done in about 1 hr. 20 and surprisingly perfect.

EB827FC3-3616-49E2-81E4-D5D01A4B1FBC.jpeg

]]>https://waltonsdev.nodebb.com/post/8540https://waltonsdev.nodebb.com/post/8540Wed, 23 Oct 2019 12:32:38 GMT<![CDATA[Reply to Water bath on Wed, 23 Oct 2019 12:17:40 GMT]]>farmer jim
Yea I’ll just have to try it again and monitor it really close…maybe add a tish more seasoning 🤷‍♂️ I like it cause it’s way faster than 13-14 hours in the smoker

]]>https://waltonsdev.nodebb.com/post/8539https://waltonsdev.nodebb.com/post/8539Wed, 23 Oct 2019 12:17:40 GMT<![CDATA[Reply to Water bath on Wed, 23 Oct 2019 03:19:35 GMT]]>Joe Hell wow joe that’s great they turned out. but iv never had any luck with those high of temps to start with.but 180 for finish many times.

]]>https://waltonsdev.nodebb.com/post/8530https://waltonsdev.nodebb.com/post/8530Wed, 23 Oct 2019 03:19:35 GMT<![CDATA[Reply to Water bath on Wed, 23 Oct 2019 03:14:03 GMT]]>blackbetty61 I have done water baths many times because its faster.but I do see that some of the flaver gos away and it washes the smoke off the caseings but all in all I still do it today.

]]>https://waltonsdev.nodebb.com/post/8529https://waltonsdev.nodebb.com/post/8529Wed, 23 Oct 2019 03:14:03 GMT<![CDATA[Reply to Water bath on Mon, 21 Oct 2019 17:56:46 GMT]]>Parksider Thank you for your time. Very helpful. I also have a digital thermometer with 4 probes. I’m doing a test now to try to hold 170. The oven heat cycle allows swings in temp. I assume it would require constant monitoring or add cold water ? Someone said they vacuum pack prior to water heat. How would they monitor temp?

]]>https://waltonsdev.nodebb.com/post/8490https://waltonsdev.nodebb.com/post/8490Mon, 21 Oct 2019 17:56:46 GMT<![CDATA[Reply to Water bath on Mon, 21 Oct 2019 17:32:54 GMT]]>Screamin I have a dual probe thermometer that monitors both water and sausage temp. I just put the temp probe in then throw them in the water, didn’t have it set up in the pic above. I usually pull them when they hit 158F or so, plenty of carryover cooking to bring the temp above 160F even if you hit them with an ice bath.
As far as the smoke, I don’t think it impacts the flavor at all. The water does turn a brown, I’m sure some is from the casing itself and some from the smoke. The smoke is driven into the meat, it doesn’t just cling to the outside of the sausage.

]]>https://waltonsdev.nodebb.com/post/8488https://waltonsdev.nodebb.com/post/8488Mon, 21 Oct 2019 17:32:54 GMT<![CDATA[Reply to Water bath on Mon, 21 Oct 2019 16:46:45 GMT]]>Screamin Also, doesn’t the water effect the smoke deposit on the casing?

]]>https://waltonsdev.nodebb.com/post/8486https://waltonsdev.nodebb.com/post/8486Mon, 21 Oct 2019 16:46:45 GMT<![CDATA[Reply to Water bath on Mon, 21 Oct 2019 16:10:25 GMT]]>With the water temp at 170, how do you tell when the sausage reaches 160

]]>https://waltonsdev.nodebb.com/post/8484https://waltonsdev.nodebb.com/post/8484Mon, 21 Oct 2019 16:10:25 GMT<![CDATA[Reply to Water bath on Wed, 16 Oct 2019 14:27:19 GMT]]>akdave Not sure what your smoker set up is but the best way I have found to increase the humidity in a smoker is with Automotive Sponges. I detail that in this post https://meatgistics.waltonsinc.com/topic/1077/cured-sausage-205-advanced-thermal-processing

Raising the relative humidity will absolutely decrease your cook times, and it prevents/combats the stall

]]>https://waltonsdev.nodebb.com/post/8411https://waltonsdev.nodebb.com/post/8411Wed, 16 Oct 2019 14:27:19 GMT<![CDATA[Reply to Water bath on Wed, 16 Oct 2019 01:51:52 GMT]]>The only time I do a water bath is with cold water and Ice or throw them in snow when they reach 156 to stop the sausage from cooking any more. I have added a pan of water on top of the burner to make steam and raise the humidity but I have not found that to decrease cooking time much but will try it again with the smaller diameter stuff and see if it helps
Dave

]]>https://waltonsdev.nodebb.com/post/8404https://waltonsdev.nodebb.com/post/8404Wed, 16 Oct 2019 01:51:52 GMT