<![CDATA[water/ice water bath ??]]>Why do a bath in water after pulling snack sticks from smoker?
Should I do an ice water bath or just cold water bath?
how long in water?

Thank you
Shane

]]>https://waltonsdev.nodebb.com/topic/1824/water-ice-water-bathRSS for NodeThu, 10 Sep 2026 19:28:02 GMTFri, 13 Dec 2019 18:17:14 GMT60<![CDATA[Reply to water/ice water bath ?? on Sun, 29 May 2022 04:30:47 GMT]]>I put my sausage in a meat lug and fill with ice to the point that every corner or hole is filled and the ice is just above the meat then I fill with water until all the meat is covered. My casings whether collagen, fibrous, sheep, hog, or beef are so tight that you cannot tell where the meat or casings start and stop it is one continuous bite, that is my two cents worth.

]]>https://waltonsdev.nodebb.com/post/78823https://waltonsdev.nodebb.com/post/78823Sun, 29 May 2022 04:30:47 GMT<![CDATA[Reply to water/ice water bath ?? on Thu, 26 May 2022 18:16:05 GMT]]>Sean Clouthier Yeah, ice in the water is the way to go and close to a 50/50 mix. It is funny but Ice baths perform different functions for different casings. For a Fibrous casing like a summer sausage good luck peeling the casing off without an ice bath and for snack sticks adding cold water instead of an actual ice bath tend to create separation. I will try to get the science behind the snack sticks at some point but I am betting it has to do with shrinking and setting the collagen in the casings.

]]>https://waltonsdev.nodebb.com/post/78552https://waltonsdev.nodebb.com/post/78552Thu, 26 May 2022 18:16:05 GMT<![CDATA[Reply to water/ice water bath ?? on Mon, 23 May 2022 11:38:41 GMT]]>Sean Clouthier said in water/ice water bath ??:

for some reason when I perform an ice bath w/ water, my casings tend to separate from the meat. What am I doing wrong? Lately, I have been putting them in a meat lug and dropping them into my freezer chest for 15 to 20 min. Is that ok instead of water and ice?

The reason ice water lowers the temperature faster and more effectively than placing them in a cold freezer is because cold water absorbs and transfers heat much more efficiently than cold air does.

]]>https://waltonsdev.nodebb.com/post/78335https://waltonsdev.nodebb.com/post/78335Mon, 23 May 2022 11:38:41 GMT<![CDATA[Reply to water/ice water bath ?? on Sun, 22 May 2022 20:59:13 GMT]]>Sean Clouthier the separation might be caused by you thermal schedule. If you dont bring the temps slowly the result may be a layer of melted fat between the casing and meat.

]]>https://waltonsdev.nodebb.com/post/78320https://waltonsdev.nodebb.com/post/78320Sun, 22 May 2022 20:59:13 GMT<![CDATA[Reply to water/ice water bath ?? on Sun, 22 May 2022 19:01:15 GMT]]>Sean Clouthier it’s probably not the best way, an ice water bath will stop the cooking much more rapidly than just dropping into a sub freezing environment.

]]>https://waltonsdev.nodebb.com/post/78315https://waltonsdev.nodebb.com/post/78315Sun, 22 May 2022 19:01:15 GMT<![CDATA[Reply to water/ice water bath ?? on Sun, 22 May 2022 18:38:36 GMT]]>for some reason when I perform an ice bath w/ water, my casings tend to separate from the meat. What am I doing wrong? Lately, I have been putting them in a meat lug and dropping them into my freezer chest for 15 to 20 min. Is that ok instead of water and ice?

]]>https://waltonsdev.nodebb.com/post/78310https://waltonsdev.nodebb.com/post/78310Sun, 22 May 2022 18:38:36 GMT<![CDATA[Reply to water/ice water bath ?? on Sun, 15 Dec 2019 22:31:08 GMT]]>shane102 An ice bath stops the cooking process if you don’t get the heat down it will continue to cook and you will have a dryer more overcooked product. It also can leave you with a dry casing that wont have much snap to it

]]>https://waltonsdev.nodebb.com/post/9865https://waltonsdev.nodebb.com/post/9865Sun, 15 Dec 2019 22:31:08 GMT<![CDATA[Reply to water/ice water bath ?? on Sun, 15 Dec 2019 07:50:47 GMT]]>You want to get it cooled all the way down before packaging, vacuum packing to prevent condensation from forming. That can cause freezing issues, freezer burn in the future.

]]>https://waltonsdev.nodebb.com/post/9849https://waltonsdev.nodebb.com/post/9849Sun, 15 Dec 2019 07:50:47 GMT<![CDATA[Reply to water/ice water bath ?? on Fri, 13 Dec 2019 23:04:03 GMT]]>AdamCA why hold in the fridge overnight?

thanks for help
shane

]]>https://waltonsdev.nodebb.com/post/9830https://waltonsdev.nodebb.com/post/9830Fri, 13 Dec 2019 23:04:03 GMT<![CDATA[Reply to water/ice water bath ?? on Fri, 13 Dec 2019 23:01:14 GMT]]>Jonathon when you say ice bath will give better finished product what do you mean. what does the process accomplish to make better??

thanks for the help

]]>https://waltonsdev.nodebb.com/post/9829https://waltonsdev.nodebb.com/post/9829Fri, 13 Dec 2019 23:01:14 GMT<![CDATA[Reply to water/ice water bath ?? on Fri, 13 Dec 2019 21:55:56 GMT]]>I agree about the finished product like john said. I use a couple of frozen 2 liter juice bottles in the water. tip: The square ones waste less room in the freezer and will cool a couple batches before you need to refreeze them. 🐧

]]>https://waltonsdev.nodebb.com/post/9823https://waltonsdev.nodebb.com/post/9823Fri, 13 Dec 2019 21:55:56 GMT<![CDATA[Reply to water/ice water bath ?? on Fri, 13 Dec 2019 19:04:52 GMT]]>shane102 Ice bath is going to give you a better-finished product than just cold water. It doesn’t have to be all ice cubes but somewhere around 50/50 starting point of water to ice is a good ratio.

]]>https://waltonsdev.nodebb.com/post/9820https://waltonsdev.nodebb.com/post/9820Fri, 13 Dec 2019 19:04:52 GMT<![CDATA[Reply to water/ice water bath ?? on Fri, 13 Dec 2019 18:48:56 GMT]]>shane102 The reason you do an ice water bath is to stop the cooking process and typically 15-20 is sufficient. Once you pull them out of the water let them sit on the counter for an hour or 2 then hold in the fridge overnight before vacuum sealing them in bags.

]]>https://waltonsdev.nodebb.com/post/9817https://waltonsdev.nodebb.com/post/9817Fri, 13 Dec 2019 18:48:56 GMT