<![CDATA[Sous Vide]]>I’m looking at different ways to ramp up my summer sausage production this year. What I am thinking about doing is finishing the sausage in a water bath that way I can get more production out of my current smoker. I’ve done water baths with propane heat before but with the precision of these sous vide machines now, I’m wondering if that wouldn’t be an even better option. Does anyone on here use an anova or something similar and know about how much water they can actually heat? I have one of those big 100 quart igloo coolers that would make a perfect water tank and would let me do 40-50 sticks a time if the anova can handle that capacity.PXL_20210109_135844354.jpg

]]>https://waltonsdev.nodebb.com/topic/3383/sous-videRSS for NodeThu, 10 Sep 2026 20:45:00 GMTWed, 03 Feb 2021 13:02:38 GMT60<![CDATA[Reply to Sous Vide on Wed, 17 Feb 2021 15:10:00 GMT]]>What I like the most about the suos vide is how it has expanded my sausage portfolio. I would never think about making sausage larger than 1.5" before due to the extremely loooong smoke times. Now, I have a plan for 4" bologna maybe this weekend. My Waltons order should be here by then. (Don’t tell my wife I made a second Waltons order this month plz) The super short cook times in the sous vide has made these before unreachable goals now very reachable.
3hrs in water vs 30hrs (estimated) in a smokehouse. Big difference. Plus we seem to be cooking dinner with it a couple times a week! A very handy tool.

]]>https://waltonsdev.nodebb.com/post/31190https://waltonsdev.nodebb.com/post/31190Wed, 17 Feb 2021 15:10:00 GMT<![CDATA[Reply to Sous Vide on Wed, 17 Feb 2021 15:04:20 GMT]]>Yeah that chart is interesting though. Does a good job of showing how the thicket the cut becomes the more difficult it becomes to cook it all the way through. Same thing goes for grills and making the temp of the water exactly what you want is what gives this style the edge.

smokinbubba I will also say if you don’t have a wireless probe like the meater and you are vac sealing just use a slightly oversized bag, seal it all the way at the end and then just cut along the seal to check it. That way the bag is good for another few checks if necessary!

]]>https://waltonsdev.nodebb.com/post/31187https://waltonsdev.nodebb.com/post/31187Wed, 17 Feb 2021 15:04:20 GMT<![CDATA[Reply to Sous Vide on Tue, 16 Feb 2021 17:02:16 GMT]]>smokinbubba Just a guide to show the short amount of time for sous vide time/temperature rise and should be used as a learning tool
I like to seal the product and use the chart as a guide to calculate thermal processing, has not failed me yet
I smoke at a cooler temperature and sometimes totally process in sous vide
Obviously it should not be used for meats that need to be tenderized with extra time

]]>https://waltonsdev.nodebb.com/post/31123https://waltonsdev.nodebb.com/post/31123Tue, 16 Feb 2021 17:02:16 GMT<![CDATA[Reply to Sous Vide on Tue, 16 Feb 2021 14:11:40 GMT]]>glen ive seen lots of charts like that one. Problem with them is we usually smoke to it of 130f so the starting temp is way higher. Its very simple to put a probe in your product and wait till the 160f alarm sounds

]]>https://waltonsdev.nodebb.com/post/31095https://waltonsdev.nodebb.com/post/31095Tue, 16 Feb 2021 14:11:40 GMT<![CDATA[Reply to Sous Vide on Tue, 16 Feb 2021 01:06:02 GMT]]>tarp my last batch was just under 40

]]>https://waltonsdev.nodebb.com/post/31052https://waltonsdev.nodebb.com/post/31052Tue, 16 Feb 2021 01:06:02 GMT<![CDATA[Reply to Sous Vide on Mon, 15 Feb 2021 23:45:37 GMT]]>Jonathon This may be of interest
It is a sous vide chart for water temp of 140 F to internal temp of 138 F starting at 38 F out of a refrigerator

d5ec5123-938c-48c3-9eb8-1a41f46504e4-image.png

]]>https://waltonsdev.nodebb.com/post/31047https://waltonsdev.nodebb.com/post/31047Mon, 15 Feb 2021 23:45:37 GMT<![CDATA[Reply to Sous Vide on Mon, 15 Feb 2021 23:18:51 GMT]]>tarp Yup, that is right in line with what we have seen. The amazing thing is how quickly it does larger diameter sausage like summer or bologna. At 177° it’s worked in under 40 minutes for us before with the 2.9 mahogany casing

]]>https://waltonsdev.nodebb.com/post/31044https://waltonsdev.nodebb.com/post/31044Mon, 15 Feb 2021 23:18:51 GMT<![CDATA[Reply to Sous Vide on Mon, 15 Feb 2021 16:22:17 GMT]]>tarp thats what im hearing, about 30 minutes

]]>https://waltonsdev.nodebb.com/post/31018https://waltonsdev.nodebb.com/post/31018Mon, 15 Feb 2021 16:22:17 GMT<![CDATA[Reply to Sous Vide on Mon, 15 Feb 2021 16:21:07 GMT]]>Whats a usual time frame to bring 135 deg. snack sticks from smoker to finish at a 160 deg. temperature? I just did my first try at this and it only took about 30-40 minutes, is that normal?

]]>https://waltonsdev.nodebb.com/post/31017https://waltonsdev.nodebb.com/post/31017Mon, 15 Feb 2021 16:21:07 GMT<![CDATA[Reply to Sous Vide on Sun, 14 Feb 2021 17:03:12 GMT]]>GWG8541 I use hog casings.

]]>https://waltonsdev.nodebb.com/post/30961https://waltonsdev.nodebb.com/post/30961Sun, 14 Feb 2021 17:03:12 GMT<![CDATA[Reply to Sous Vide on Sun, 14 Feb 2021 13:43:17 GMT]]>GWG8541 Those look GREAT! Nicely done.

]]>https://waltonsdev.nodebb.com/post/30947https://waltonsdev.nodebb.com/post/30947Sun, 14 Feb 2021 13:43:17 GMT<![CDATA[Reply to Sous Vide on Sun, 14 Feb 2021 05:12:31 GMT]]>mdseaside This was the finished product. 20210214_000921.jpg

]]>https://waltonsdev.nodebb.com/post/30941https://waltonsdev.nodebb.com/post/30941Sun, 14 Feb 2021 05:12:31 GMT<![CDATA[Reply to Sous Vide on Sun, 14 Feb 2021 05:02:51 GMT]]>mdseaside I really didn’t notice any of significance. The water took on a pink color, so there is definitely some wash going on. What type of chasing did you use?

]]>https://waltonsdev.nodebb.com/post/30940https://waltonsdev.nodebb.com/post/30940Sun, 14 Feb 2021 05:02:51 GMT<![CDATA[Reply to Sous Vide on Sun, 14 Feb 2021 04:05:20 GMT]]>I did some polish sausage naked in my sous vide and it seemed to wash out some of the smoke flavor. Any flavor loss in your product?

]]>https://waltonsdev.nodebb.com/post/30939https://waltonsdev.nodebb.com/post/30939Sun, 14 Feb 2021 04:05:20 GMT<![CDATA[Reply to Sous Vide on Sun, 14 Feb 2021 03:40:40 GMT]]>smokinbubba Thanks for all of the help along the way. They turned out great. It was amazing how quick it makes the process.

]]>https://waltonsdev.nodebb.com/post/30935https://waltonsdev.nodebb.com/post/30935Sun, 14 Feb 2021 03:40:40 GMT<![CDATA[Reply to Sous Vide on Sun, 14 Feb 2021 03:29:10 GMT]]>GWG8541 nice tub. You will be very happy with the results.

]]>https://waltonsdev.nodebb.com/post/30934https://waltonsdev.nodebb.com/post/30934Sun, 14 Feb 2021 03:29:10 GMT<![CDATA[Reply to Sous Vide on Sun, 14 Feb 2021 02:30:44 GMT]]>smokinbubba The first batch is working out great so far. Thanks to everyone!
6bda304e-5dd1-4712-bc02-f99f1550741b-image.png

]]>https://waltonsdev.nodebb.com/post/30920https://waltonsdev.nodebb.com/post/30920Sun, 14 Feb 2021 02:30:44 GMT<![CDATA[Reply to Sous Vide on Fri, 12 Feb 2021 04:11:10 GMT]]>GWG8541 i ryn my sausage,bambi dogs, and sticks naked, no bags. Water ends up stained about like weak iced tea. No ill effects on the machine.

]]>https://waltonsdev.nodebb.com/post/30827https://waltonsdev.nodebb.com/post/30827Fri, 12 Feb 2021 04:11:10 GMT<![CDATA[Reply to Sous Vide on Fri, 12 Feb 2021 00:15:58 GMT]]>brandekm I’m still deciding on that. The first batch may just go in the water and hope for the best. I also have an Anova 1000 watt, so I’ll let you know.

]]>https://waltonsdev.nodebb.com/post/30796https://waltonsdev.nodebb.com/post/30796Fri, 12 Feb 2021 00:15:58 GMT<![CDATA[Reply to Sous Vide on Thu, 11 Feb 2021 23:49:01 GMT]]>GWG8541 let me know how it goes. Do you plan on bagging them somehow before going into the water bath? My water gets pretty nasty when I ice bath my sausage and thought it might not be good on the anova. Figured zip locks would be easy enough for summer sausage but snack sticks might be tricky.

]]>https://waltonsdev.nodebb.com/post/30789https://waltonsdev.nodebb.com/post/30789Thu, 11 Feb 2021 23:49:01 GMT<![CDATA[Reply to Sous Vide on Thu, 11 Feb 2021 23:39:58 GMT]]>It’s a great kitchen tool. Did chicken breast last night. Have done salmon too. And I bought this thing to do sausage!!

]]>https://waltonsdev.nodebb.com/post/30788https://waltonsdev.nodebb.com/post/30788Thu, 11 Feb 2021 23:39:58 GMT<![CDATA[Reply to Sous Vide on Thu, 11 Feb 2021 22:22:06 GMT]]>I’m happy to say my sous vide arrived today. I’ll probably run a small batch of Bloody Mary snack sticks for my learning batch this weekend.

]]>https://waltonsdev.nodebb.com/post/30771https://waltonsdev.nodebb.com/post/30771Thu, 11 Feb 2021 22:22:06 GMT<![CDATA[Reply to Sous Vide on Thu, 11 Feb 2021 17:11:52 GMT]]>My dream sausage kitchen would have a bowl chopper and 20 qt Hobart mixer, oh and stainless tables and and and

]]>https://waltonsdev.nodebb.com/post/30757https://waltonsdev.nodebb.com/post/30757Thu, 11 Feb 2021 17:11:52 GMT<![CDATA[Reply to Sous Vide on Wed, 10 Feb 2021 17:05:52 GMT]]>processhead no bowl chopper yet, keeping my eye out though. I plan on doing multiple grinds. I talked with my local butcher and he talked me through his techniques, no chopper there either, but he doesn’t make venison liver sausage. He has been really helpful all around with my questions , even got a job offer LOL.

]]>https://waltonsdev.nodebb.com/post/30634https://waltonsdev.nodebb.com/post/30634Wed, 10 Feb 2021 17:05:52 GMT