<![CDATA[Sous vide guesstimating]]>Quick and dirty!
Pulled 1.5” pepperoni out of the smoker at 135f to finish with sous vide. In 2 hours I had come up to 171f ( over cooked) is there any way to estimate cook times so I don’t have to babysit as much?

]]>https://waltonsdev.nodebb.com/topic/3478/sous-vide-guesstimatingRSS for NodeThu, 10 Sep 2026 22:03:45 GMTMon, 22 Feb 2021 15:43:06 GMT60<![CDATA[Reply to Sous vide guesstimating on Fri, 26 Feb 2021 14:07:57 GMT]]>PapaSop I did find out how to use the thermometer here. Common sense, but I’m a little short of that 😎

https://meatgistics.waltonsinc.com/topic/1099/cured-sausage-205-advanced-thermal-processing

]]>https://waltonsdev.nodebb.com/post/31900https://waltonsdev.nodebb.com/post/31900Fri, 26 Feb 2021 14:07:57 GMT<![CDATA[Reply to Sous vide guesstimating on Fri, 26 Feb 2021 12:23:16 GMT]]>PapaSop OUCH, OUCH!!! You guys are brutal. Feel my pain😉 Jokes aside. . . . Thanks for all the info

]]>https://waltonsdev.nodebb.com/post/31894https://waltonsdev.nodebb.com/post/31894Fri, 26 Feb 2021 12:23:16 GMT<![CDATA[Reply to Sous vide guesstimating on Fri, 26 Feb 2021 01:16:54 GMT]]>I don’t want to broke anything. Just want to know hou you use it underwater without breaking the vac seal?? I’m a challenged meat processor (apprentice) and a lot dumber than I look. 🤫 cheers!

]]>https://waltonsdev.nodebb.com/post/31886https://waltonsdev.nodebb.com/post/31886Fri, 26 Feb 2021 01:16:54 GMT<![CDATA[Reply to Sous vide guesstimating on Fri, 26 Feb 2021 00:55:53 GMT]]>JoeB
As TexLaw said… My Thermoworks does the trick!! Not promoting them, just saying. If it ain’t broke… don’t fix it!

]]>https://waltonsdev.nodebb.com/post/31885https://waltonsdev.nodebb.com/post/31885Fri, 26 Feb 2021 00:55:53 GMT<![CDATA[Reply to Sous vide guesstimating on Thu, 25 Feb 2021 21:27:07 GMT]]>TexLaw Thanks for the advise. Just gathering info for using my new SV. Small meats i can work with, It’s the large roasts and Pork butts that i’m worried about pulling to early. I have all this stuff crammed in my head, almost reflex about grilling roasting, spit, and smoking meats. Been doing a pretty good job for 60years+, also a retired Engineer. Old school meat processing ideas, wrapped in Engineering foresight, and you’ll find 1 [censored] A-hole-RETENTIVE BBQ guy. I have a few Chef waterproof thermometers, but can’t be used underwater without breaking the bag vac seal for meat temp. How do you ck temp without piercing the bag?

]]>https://waltonsdev.nodebb.com/post/31871https://waltonsdev.nodebb.com/post/31871Thu, 25 Feb 2021 21:27:07 GMT<![CDATA[Reply to Sous vide guesstimating on Thu, 25 Feb 2021 20:47:45 GMT]]>JoeB Mine from Thermoworks works just fine under water.

]]>https://waltonsdev.nodebb.com/post/31869https://waltonsdev.nodebb.com/post/31869Thu, 25 Feb 2021 20:47:45 GMT<![CDATA[Reply to Sous vide guesstimating on Thu, 25 Feb 2021 20:47:11 GMT]]>If you’re using a true sous vide setup, just set it to your target temperature and don’t worry about it. It might take an hour or a little more instead of 30 minutes, but you won’t overshoot.

]]>https://waltonsdev.nodebb.com/post/31868https://waltonsdev.nodebb.com/post/31868Thu, 25 Feb 2021 20:47:11 GMT<![CDATA[Reply to Sous vide guesstimating on Thu, 25 Feb 2021 15:54:36 GMT]]>Yes, but it is above the water level.
, So no problem.

]]>https://waltonsdev.nodebb.com/post/31847https://waltonsdev.nodebb.com/post/31847Thu, 25 Feb 2021 15:54:36 GMT<![CDATA[Reply to Sous vide guesstimating on Thu, 25 Feb 2021 13:56:20 GMT]]>Don’t you break the vac seal??

]]>https://waltonsdev.nodebb.com/post/31828https://waltonsdev.nodebb.com/post/31828Thu, 25 Feb 2021 13:56:20 GMT<![CDATA[Reply to Sous vide guesstimating on Thu, 25 Feb 2021 13:54:42 GMT]]>JoeB I seal a sausage, insert a probe, and clamp it to the tub keep the probe dry.

]]>https://waltonsdev.nodebb.com/post/31826https://waltonsdev.nodebb.com/post/31826Thu, 25 Feb 2021 13:54:42 GMT<![CDATA[Reply to Sous vide guesstimating on Thu, 25 Feb 2021 13:36:20 GMT]]>Jonathon I agree, I would think about the time you allocated for cooking. Will be interesting to find out. Thanks

]]>https://waltonsdev.nodebb.com/post/31813https://waltonsdev.nodebb.com/post/31813Thu, 25 Feb 2021 13:36:20 GMT<![CDATA[Reply to Sous vide guesstimating on Thu, 25 Feb 2021 13:29:32 GMT]]>JoeB Yeah, to a certain degree the cooking method should cook the outside the samish temp as inside, certainly they will be closer than cooking in a smoker but I don’t think I’d assume the inside is 160 just because the outside is. It still takes some time to transfer to the center. Maybe I can stuff a summer sausage and record the difference between the outside surface temp and the internal temp.

]]>https://waltonsdev.nodebb.com/post/31809https://waltonsdev.nodebb.com/post/31809Thu, 25 Feb 2021 13:29:32 GMT<![CDATA[Reply to Sous vide guesstimating on Thu, 25 Feb 2021 13:25:24 GMT]]>Jonathon Thanks, will be interesting to ck with an infrared temp gun on the surface after pulling. Given stabilizing time i would think surface and inside temp would be about the same “as it cooks” Not like a smoke cook

]]>https://waltonsdev.nodebb.com/post/31808https://waltonsdev.nodebb.com/post/31808Thu, 25 Feb 2021 13:25:24 GMT<![CDATA[Reply to Sous vide guesstimating on Thu, 25 Feb 2021 13:09:30 GMT]]>JoeB Yeah I dont think any of the meater+, stake or whatever are technically water proof. Advantage of vac sealing BUT with sticks you shouldn’t need it and with summer sausage it is easy to fish one out and then temp it and put it back in.

]]>https://waltonsdev.nodebb.com/post/31802https://waltonsdev.nodebb.com/post/31802Thu, 25 Feb 2021 13:09:30 GMT<![CDATA[Reply to Sous vide guesstimating on Thu, 25 Feb 2021 11:14:04 GMT]]>HELP HELP, I’ve never heard of a remote temp probe working under water… What am i missing here??

]]>https://waltonsdev.nodebb.com/post/31799https://waltonsdev.nodebb.com/post/31799Thu, 25 Feb 2021 11:14:04 GMT<![CDATA[Reply to Sous vide guesstimating on Thu, 25 Feb 2021 04:56:56 GMT]]>Set your sv unit to 150. Put a remote thermometer in one piece, and keep the wireless readout handy, with the alarm set.

]]>https://waltonsdev.nodebb.com/post/31797https://waltonsdev.nodebb.com/post/31797Thu, 25 Feb 2021 04:56:56 GMT<![CDATA[Reply to Sous vide guesstimating on Mon, 22 Feb 2021 20:46:21 GMT]]>Vacseal one of the products with a MEATER + in the meat. No more guessing😀

]]>https://waltonsdev.nodebb.com/post/31621https://waltonsdev.nodebb.com/post/31621Mon, 22 Feb 2021 20:46:21 GMT<![CDATA[Reply to Sous vide guesstimating on Mon, 22 Feb 2021 19:15:19 GMT]]>nelson11b seems like i have been seeing many posts that are saying water at 173°-177° depending on thickness of sausage with meat IT of 130° when pulled and taking 30-40 minutes to reach 160° IT.

]]>https://waltonsdev.nodebb.com/post/31609https://waltonsdev.nodebb.com/post/31609Mon, 22 Feb 2021 19:15:19 GMT<![CDATA[Reply to Sous vide guesstimating on Mon, 22 Feb 2021 18:32:17 GMT]]>Thanks glen!

]]>https://waltonsdev.nodebb.com/post/31605https://waltonsdev.nodebb.com/post/31605Mon, 22 Feb 2021 18:32:17 GMT<![CDATA[Reply to Sous vide guesstimating on Mon, 22 Feb 2021 16:56:20 GMT]]>With sous vide the water temp and product temp will equalize so setting your sous vide rig to 1 to 2 degrees over your target temp will help

]]>https://waltonsdev.nodebb.com/post/31601https://waltonsdev.nodebb.com/post/31601Mon, 22 Feb 2021 16:56:20 GMT