Working on opening day š
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weatherbow21 I just go to 165Ā° - 170Ā° and cook until internal temp reaches 160Ā°. Usually takes about an hour or so. I tested the meater plus last night in a vac bag in the sous vide cooker and it worked perfectly. I am going to test it out in some summer sausage here pretty soon.
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So it holds around 10 lb/pints of waterā¦thats a decent sized unit and it obviously has more than one use. Wonder if I could fit that into the budget?!
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Jonathon
I havenāt looked but is there a price on that yet and will it be involved in the Black Friday or Cyber Monday sales? Or maybe livestream! -
Do you guys mind sharing the cook schedule when finishing in water?
weatherbow21 I also go to around 165 on water temp and make sure it is stable. The 2-1/2" sausage casings took around 50 minutes and the 19mm snack sticks were just under 30 minutes. Iāll try and post some better logs from my Fireboard app on the next runs that I make.
Speaking of that, Jonathon I might have went a little overboard on my last Waltonās order.
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I know this thread started something about working opening dayā¦so my trigger guys have been busy here in Western NY. This is #8 to hit the cooler, itās been cold here so we havenāt used the new walkin cooler much but did come in handy for early archery. So far we have a 10 point dressed out at 156# in the lead this year. Clubhouse record was last year a 12 point dressed out at 192#, that thing was a beast! Goal is to process 25 this year. Now that gun season is open theyāll be dropping like flies soon enough. May seem like a lot but we never tag out. Our deer management region is in the high rent district so not much hunting pressure so we get a ton of tags. Just trying to thin the herd before winter hits!
John C.
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I know this thread started something about working opening dayā¦so my trigger guys have been busy here in Western NY. This is #8 to hit the cooler, itās been cold here so we havenāt used the new walkin cooler much but did come in handy for early archery. So far we have a 10 point dressed out at 156# in the lead this year. Clubhouse record was last year a 12 point dressed out at 192#, that thing was a beast! Goal is to process 25 this year. Now that gun season is open theyāll be dropping like flies soon enough. May seem like a lot but we never tag out. Our deer management region is in the high rent district so not much hunting pressure so we get a ton of tags. Just trying to thin the herd before winter hits!
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Parksider thatās awesome. Temps have been so high here in Nebraska everyone has had to quarter the deer our right away.
hotkarl This pic is in the clubhouse for weigh in, walkin cooler is outside. We have 4 gambrel hoists on one side and metro racks on the other, easily fits 4 deer, itās a 6āx9ā cooler running a cool bot controller with a window a/c unit. Very simple set up.
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Parksider One of these days you are going to take over the deer processing in your area! I can guarantee that you guys have a slicker operation than some āprocessorsā!
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hotkarl Looks great to me! I hope you have a lot of meat to process!
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Parksider One of these days you are going to take over the deer processing in your area! I can guarantee that you guys have a slicker operation than some āprocessorsā!
Jonathon You just keep egging me on, you like to see those orders rolling in!!! You know we love your products, never disappointed with Excaliber seasonings and whoever you get the pretubed casings from they are awesome. By far the best quality weāve used!!!
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Very slim design, easy to setup. Itās been eating up fairly rapidly. I just timed it and it went from 105 to 110 in 4:15 so not quite as fast as the sv1 but certainly a good deal less expensive!
Guess Iāll have to cook steaks for Austin and I tomorrow?!
Jonathon
https://www.waltonsinc.com/weston-sous-vide-immersion. Is this the one? What capacity of water will it heat effectively? Thanks -
PapaSop Yes, that is it but it does not say anywhere how much it will heat. I used our 18 quart container and it worked just fine with that. If I find that documentation I will let you know.
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 Yes, that is it but it does not say anywhere how much it will heat. I used our 18 quart container and it worked just fine with that. If I find that documentation I will let you know.
Jonathon
Thanks. Just curious if it would handle a 25# batch. -
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jimmbay1 Iām afraid to ask, but I went back and read my last few posts and donāt see anything. But that is coming from a guy who misses his own errors all the time! So, if it can be done tastefully, show me the error in my ways!
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Jonathon the controller is from Auber Instruments. I ran PID controllers for 8 years and wanted the WIFI / App capability and also program capability to help drive consistency. It is capable of handling 1800 watts but I knew that I would be drawing more than that running 2 heating elements with fans from a convection oven so I hooked up a solid state relay in line to handle to load. The controller has 6 steps that can be programmed to jump to the next step based on time or temp from probes. It also lights the igniter in my smoker attachment when programmed to.
The other app shown is for the Fireboard thermometer. I purchased this so I could have a thermometer that I could move around to the grill or oven, access remotely and log sessions . It really helped me become aware of the heat variation that I had in my custom 1950 International Harvester fridge / smoker that was my grandfathers. This is why I added the convection oven fans and also the two fireplace fans.
hotkarl Incredible!
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