Sous Vide
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processhead the same that I was going to start with for mine. It is a bit challenging to find a decent liver sausage. I found a purveyor of sewn casings that I may try. Thanks.
The process is the challenge for making your own liver sausages. First, liver emulsions are picky about chopping temperature and times. Having a bowl chopper or large food processor makes it realistic for making your own fine texture braunschweiger.
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.
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My dream sausage kitchen would have a bowl chopper and 20 qt Hobart mixer, oh and stainless tables and and and
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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.
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It’s a great kitchen tool. Did chicken breast last night. Have done salmon too. And I bought this thing to do sausage!!
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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.
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.
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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.
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.
“You never really die until you end up on the wall at a Cracker Barrel”
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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.
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.
If the women don’t find you handsome, they should at least find you handy - Red Green
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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.
smokinbubba The first batch is working out great so far. Thanks to everyone!
“You never really die until you end up on the wall at a Cracker Barrel”
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smokinbubba The first batch is working out great so far. Thanks to everyone!
GWG8541 nice tub. You will be very happy with the results.
If the women don’t find you handsome, they should at least find you handy - Red Green
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GWG8541 nice tub. You will be very happy with the results.
smokinbubba Thanks for all of the help along the way. They turned out great. It was amazing how quick it makes the process.
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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?
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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?
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?
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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?
mdseaside This was the finished product.
“You never really die until you end up on the wall at a Cracker Barrel”
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GWG8541 Those look GREAT! Nicely done.
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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?
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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?
GT
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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?
tarp thats what im hearing, about 30 minutes
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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
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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
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
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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?
tarp my last batch was just under 40
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