Sous Vide questions
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Tip…. Don’t drill a 2 1/2 whole. Measure. My SV was 2 1/4. Better fit less loss.
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JoeB I was thinking about getting a party stacker for finishing sausage etc but am concerned about safety of putting meat directly in cooler without bagging it first. Do you know if cooler is food safe plastic?
Ron Grisar the cooler is food safe. Ck the bottom. It will have a code for food safe and recycle ability. I have to say (my opinion) that a vac bag or ziplock are the way to go. Just safer and cleaner. I poached a lot of sausage. Before SV in a pot there was always fat leaks and strings fm natural casings. That said it is your call. Just more cleanup without bags. Also I can use the same water for different cooks without residue. Big cooks like pork butts chicken or ribs need vac bags. No way around that
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Jamieson22 the party stackers are the best for the money. Drill a hole in the top and go for 48hrs without water loss. Also the tops are inter changeable. Only have to prep one top
JoeB said in Sous Vide questions:
Also the tops are inter changeable. Only have to prep one top
Perfect. Was hoping they were the same size so I could use this larger cooler for holding finished meats when necessary. Sometimes when butts are cheap I’ll load my Pitts & Spitts up and offer to friends/neighbors so cooking 9+ butts at a time isn’t uncommon.
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