<![CDATA[Summer Sausage finished Sous Vide]]>Has anyone smoked their Summers in the smoker then finished in SousVide bath? If so did you vac bag them or immerse directly? Water temp used? Approx cooking time in water bath?
Also if you have soaked your casings to use and not use them up are they still good to let dry back out?

]]>https://waltonsdev.nodebb.com/topic/1711/summer-sausage-finished-sous-videRSS for NodeThu, 10 Sep 2026 22:51:06 GMTFri, 08 Nov 2019 20:50:15 GMT60<![CDATA[Reply to Summer Sausage finished Sous Vide on Mon, 11 Nov 2019 19:08:04 GMT]]>I did 30# of summer sausage last year finishing them in my Sous Vide and they turned out amazing. I also finished my snack sticks the same way. I vacuum sealed them first then put them in 154-degree water for about an hour. I didn’t want to bring the temperature higher than the normal smoker finish internal temp so that the fat wouldn’t render.

]]>https://waltonsdev.nodebb.com/post/8988https://waltonsdev.nodebb.com/post/8988Mon, 11 Nov 2019 19:08:04 GMT<![CDATA[Reply to Summer Sausage finished Sous Vide on Sun, 10 Nov 2019 02:30:28 GMT]]>clubchuck That is one bad ass setup!

]]>https://waltonsdev.nodebb.com/post/8960https://waltonsdev.nodebb.com/post/8960Sun, 10 Nov 2019 02:30:28 GMT<![CDATA[Reply to Summer Sausage finished Sous Vide on Sat, 09 Nov 2019 23:29:11 GMT]]>clubchuck You could get half a pig in that thing man!

]]>https://waltonsdev.nodebb.com/post/8937https://waltonsdev.nodebb.com/post/8937Sat, 09 Nov 2019 23:29:11 GMT<![CDATA[Reply to Summer Sausage finished Sous Vide on Sat, 09 Nov 2019 16:57:27 GMT]]>clubchuck
That’s pretty cool. Kudos.

]]>https://waltonsdev.nodebb.com/post/8924https://waltonsdev.nodebb.com/post/8924Sat, 09 Nov 2019 16:57:27 GMT<![CDATA[Reply to Summer Sausage finished Sous Vide on Sat, 09 Nov 2019 14:25:59 GMT]]>IMG_1773.JPG IMG_1768.JPG

]]>https://waltonsdev.nodebb.com/post/8923https://waltonsdev.nodebb.com/post/8923Sat, 09 Nov 2019 14:25:59 GMT<![CDATA[Reply to Summer Sausage finished Sous Vide on Sat, 09 Nov 2019 00:01:30 GMT]]>clubchuck
That’s interesting. Shoot us a pic of that.

]]>https://waltonsdev.nodebb.com/post/8915https://waltonsdev.nodebb.com/post/8915Sat, 09 Nov 2019 00:01:30 GMT<![CDATA[Reply to Summer Sausage finished Sous Vide on Fri, 08 Nov 2019 22:42:31 GMT]]>I use a home built steamer to ferment and cook, it works great.
Its nothing more then a 50 gallon water tank with an Emerson water heating element at the bottom. The lid opening on top matches the inside dimension of my smoker. With 4" to 5" of water to cover the element at the bottom and the sausage hanging above I have perfect conditions with temperature control.

]]>https://waltonsdev.nodebb.com/post/8912https://waltonsdev.nodebb.com/post/8912Fri, 08 Nov 2019 22:42:31 GMT<![CDATA[Reply to Summer Sausage finished Sous Vide on Fri, 08 Nov 2019 22:33:59 GMT]]>Jonathon in all fairness I don’t have a sous vide I use a large pan on the stove I should have mentioned that and I use a thermometer to watch the temp

]]>https://waltonsdev.nodebb.com/post/8911https://waltonsdev.nodebb.com/post/8911Fri, 08 Nov 2019 22:33:59 GMT<![CDATA[Reply to Summer Sausage finished Sous Vide on Fri, 08 Nov 2019 21:46:31 GMT]]>Midgetracer31 Only thing I will point out is that if you are using a sous vide curculator then I would vac bag it just to prevent any particles from getting stuck in the intake filter of your circulator. For the longest time, I couldn’t figure out why I couldn’t take Parksider advice and go without a bag, then someone pointed that out and I think I knew that subconsciously… or something like that!

All in all though finishing up in water MUCH better.

]]>https://waltonsdev.nodebb.com/post/8903https://waltonsdev.nodebb.com/post/8903Fri, 08 Nov 2019 21:46:31 GMT<![CDATA[Reply to Summer Sausage finished Sous Vide on Fri, 08 Nov 2019 20:56:58 GMT]]>Midgetracer31 yes I have finished summer sausage and snack sticks in a water bath at 175 after they hit a stall without any problems and put them in without bagging and I have had good results

]]>https://waltonsdev.nodebb.com/post/8899https://waltonsdev.nodebb.com/post/8899Fri, 08 Nov 2019 20:56:58 GMT