sous vide questions
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I don’t have that model, but I would guess it doesn’t matter what side of the container you put on, or if it touches the bottom or not. I assume there would be a minimum water line on, and as long as your water is above that you should be fine. As far as the vacuum bags go, I believe they are all safe to use for sous vide as far as I know. I’ve used U-Line, Cabelas, and Food Saver bags, as well as just ziplock bags all with no issues.
Sous Vide is not a quick a process in most cases, as you are cooking food at a lower temperature then most other methods would call for, so plan your cooks ahead of time.
Tex_77 Can you Sous Vide with the food not in the packaging? Would it damage the unit? as in snack sticks?
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Tex_77 Can you Sous Vide with the food not in the packaging? Would it damage the unit? as in snack sticks?
Meateater1 I’ve never made snack sticks, so I’m probably not the best ask. Jonathon or Joe Hell thoughts?
I think the concern would be if your product fatted out, and how your sous unit actually circulates and heats the water. I’d say you need to have it bagged to be on the safe side and not ruin your unit.
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Meateater1 I’ve never made snack sticks, so I’m probably not the best ask. Jonathon or Joe Hell thoughts?
I think the concern would be if your product fatted out, and how your sous unit actually circulates and heats the water. I’d say you need to have it bagged to be on the safe side and not ruin your unit.
Tex_77 Thanks for responding. I read a lot about finishing the snack sticks in water bath to reach final temp, so I was wondering whether you could finish them after removing from smoker in this manner or not? Thanks Again!!
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Tex_77 Thanks for responding. I read a lot about finishing the snack sticks in water bath to reach final temp, so I was wondering whether you could finish them after removing from smoker in this manner or not? Thanks Again!!
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Tex_77 Thanks for responding. I read a lot about finishing the snack sticks in water bath to reach final temp, so I was wondering whether you could finish them after removing from smoker in this manner or not? Thanks Again!!
Meateater1
Just finished some this weekend in sous vide bath. Summer sausage, sticks and hot dogs. No bags. No problem. -
PapaSop Did you do it sous vide style or did you use a sous vide circulator? I question because I am wondering if you had anything get sucked up into your circulators filter?
Also, Austin and I are going to pheasant fest in February in Minneapolis, how far is that from you?
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Jonathon
Circulator. No loose meat particles at all.
About 1 1/2 hrs. What’s pheasant fest? Perhaps I’ll drive over. -
PapaSop Pheasant Fest is a huge event with Pheasants Forever https://www.pheasantsforever.org/Pheasant-Fest.aspx, it should be a pretty cool time, let us know if you plan on attending!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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PapaSop Pheasant Fest is a huge event with Pheasants Forever https://www.pheasantsforever.org/Pheasant-Fest.aspx, it should be a pretty cool time, let us know if you plan on attending!
Jonathon
Just googled and was reading about it. Will definitely let you know. -
PapaSop After seeing your resent post that answers my question exactly. Nice Work. Thanks Again
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Jonathon
Circulator. No loose meat particles at all.
About 1 1/2 hrs. What’s pheasant fest? Perhaps I’ll drive over.PapaSop I was reading your answer on putting snack sticks directly into water with no bag. I am new to sous vide and was wondering what sous vide circulator are you using. It would be so much easier if I did not have to bag them. Also one question I have been wondering about. Have you ever cut your sticks to size before you smoke them and doesn’t the meat come out at the end of the casings.
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sbtech PapaSop has the Weston one, he might have others but I know he has that one because he pointed out to me that it worked on a propellor system and not a filter and pump system. That makes it a lot easier to use no bag with. For the cutting of the stick they should slightly bulge at the end of the stick where it is cut but very little if any should actually drop down. If they are doing that you either need to get better protein extraction or add less water. Some people do tie of the ends though to be safe, we dont as it is really necessary and it adds time and then you have to leave enough casing to tie at both ends.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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PapaSop I was reading your answer on putting snack sticks directly into water with no bag. I am new to sous vide and was wondering what sous vide circulator are you using. It would be so much easier if I did not have to bag them. Also one question I have been wondering about. Have you ever cut your sticks to size before you smoke them and doesn’t the meat come out at the end of the casings.
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PapaSop I am doing some more testing right now but I don’t think we are all the way out of the woods yet. I am seeing some odd stuff when upvoting posts.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Jonathon i tested the down voting and didn’t see anything crazy…
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PapaSop I am doing some more testing right now but I don’t think we are all the way out of the woods yet. I am seeing some odd stuff when upvoting posts.
Jonathon
Seems fine. Just got rid of the down vote. -
Okay, it might have logged me out or I lost connection or something
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sbtech PapaSop has the Weston one, he might have others but I know he has that one because he pointed out to me that it worked on a propellor system and not a filter and pump system. That makes it a lot easier to use no bag with. For the cutting of the stick they should slightly bulge at the end of the stick where it is cut but very little if any should actually drop down. If they are doing that you either need to get better protein extraction or add less water. Some people do tie of the ends though to be safe, we dont as it is really necessary and it adds time and then you have to leave enough casing to tie at both ends.
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I use a Neater thermometer for about every cook. Have you guys tried inserting the Meater into a summer sausage and then vacuum sealing it in the bag? Just wondering if that would give you an accurate constant temperature of a summer sausage in a sous vide.
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