sous vide
-
I used my Anova with the 2.4x12 pre shrunk casings last weekend and sous vide them when they hit 120 degrees. I added them straight to the meat lug water bath that was set at 175 degrees. The water started to yellow a bit and I saw some oil particles in the water. The Anova shut down and started beeping about 20 minutes in and then shut off. I had to take the cover off and there was a piece of meat that was wrapped around the temp probe (I believe) and once I removed it I was back up and running.
Next batch I will do the 2.9X20 pre shrunk casings and I will use my 6"x50’ rolls just to size and vac seal them before adding them to the water bath.
-
blackjac as you said, it matters what type of sous vide circulator you are using. if it has a propeller and a heating element like the Weston one you really don’t need to (in my opinion) but like you said, you don’t want to clog the intake filter.
I have not noticed any difference in bagging or not bagging as far as taste or texture goes.
-
I dont bag mine at all, and have had zero issues.
-
No bag! No issues!
-
I know that when i poached 25lbs of Bockwurst in the past in the 24qt pot, there was always some fat loss, and strings fm the natural casings in the water. I just poach 20lbs in the sous vide tank “bagged” water was clean. I since used the same water for other cooks… Still clean. That’s a plus+
-
I know that when i poached 25lbs of Bockwurst in the past in the 24qt pot, there was always some fat loss, and strings fm the natural casings in the water. I just poach 20lbs in the sous vide tank “bagged” water was clean. I since used the same water for other cooks… Still clean. That’s a plus+
After some great advice and coaching from the great people on this site. I used sous vide to do sticks and summer sausage directly in the water. I had no issues with either and they turned out awesome. As mentioned before, the type and brand of sous vide heating element and filter may play a part in it. I had no visible particles in the water, but some discoloration of the water.
“You never really die until you end up on the wall at a Cracker Barrel”
-
After some great advice and coaching from the great people on this site. I used sous vide to do sticks and summer sausage directly in the water. I had no issues with either and they turned out awesome. As mentioned before, the type and brand of sous vide heating element and filter may play a part in it. I had no visible particles in the water, but some discoloration of the water.
GWG8541
Glad this worked out for you as well. I’ve probably said it before but I think this will become the new “norm”. So much easier.All I’ve seen is a little discoloration in the water and very few, if any particles floating around.
-
When you see floating particles and discoloration, that is an indicator of water and equipment contamination. Clean, and redirect fire. MOP-4 protocol
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
