Sous Vide Summer Sausage
-
benj11317 Let me clarify
The 1 tablespoon was the approximate liquid lost during the Sous Vide cook (I vac bagged)
I rested the tubes out of the refrigerator at room temp for around 30 min.
With sous vide set at 110 for cook 30 min.
Reset SV to 130 cook for 40 min.
Reset SV to 145 cook for 40 min.
Reset SV to 155 cook 40 min, then ice bath
I forgot to add in the 10 minute time lag for the SV to reach each target temp therefore actual in SV time was 2.5 hrs.
I changed my original post to reflect thatI figured staging temperatures would help set the fat like smoking stages
glen said in Sous Vide Summer Sausage:
benj11317 Let me clarify
The 1 tablespoon was the approximate liquid lost during the Sous Vide cook (I vac bagged)
I rested the tubes out of the refrigerator at room temp for around 30 min.
With sous vide set at 110 for cook 30 min.
Reset SV to 130 cook for 40 min.
Reset SV to 145 cook for 40 min.
Reset SV to 155 cook 40 min, then ice bath
I forgot to add in the 10 minute time lag for the SV to reach each target temp therefore actual in SV time was 2.5 hrs.
I changed my original post to reflect thatI figured staging temperatures would help set the fat like smoking stages
That is a very good schedule but I am wondering if it is necessary. The beauty of sousvide is that you won’t create the an uneven cook in the meat or create a hardening of the exterior which would slow or prevent proper cooking of the middle. It would be a fun experiment to compare side by side
-
I tried some sous vide bologna once without stepping up the temps and it rendered out the fat. I would guess the same could happen to summer sausage. Might be OK though since my bologna had higher fat content than typical summer sausage.
-
glen said in Sous Vide Summer Sausage:
benj11317 Let me clarify
The 1 tablespoon was the approximate liquid lost during the Sous Vide cook (I vac bagged)
I rested the tubes out of the refrigerator at room temp for around 30 min.
With sous vide set at 110 for cook 30 min.
Reset SV to 130 cook for 40 min.
Reset SV to 145 cook for 40 min.
Reset SV to 155 cook 40 min, then ice bath
I forgot to add in the 10 minute time lag for the SV to reach each target temp therefore actual in SV time was 2.5 hrs.
I changed my original post to reflect thatI figured staging temperatures would help set the fat like smoking stages
That is a very good schedule but I am wondering if it is necessary. The beauty of sousvide is that you won’t create the an uneven cook in the meat or create a hardening of the exterior which would slow or prevent proper cooking of the middle. It would be a fun experiment to compare side by side
Dr_Pain You may be correct using a lower temp like 160 and carefully monitoring
But the first time I tried summer sausage totally in sous vide I put them in at 170 for 2.5 hr. and ended up with a lot of tasty broth in my bags and summer sausage the consistency of a sponge LOL
Didn’t want to chance it after that -
Looking very good glen.
-
Dr_Pain You may be correct using a lower temp like 160 and carefully monitoring
But the first time I tried summer sausage totally in sous vide I put them in at 170 for 2.5 hr. and ended up with a lot of tasty broth in my bags and summer sausage the consistency of a sponge LOL
Didn’t want to chance it after thatglen said in Sous Vide Summer Sausage:
Dr_Pain You may be correct using a lower temp like 160 and carefully monitoring
But the first time I tried summer sausage totally in sous vide I put them in at 170 for 2.5 hr. and ended up with a lot of tasty broth in my bags and summer sausage the consistency of a sponge LOL
Didn’t want to chance it after thatI think since the end temp should be 150F that the sousvide should be set at that temp. That should be safe against fat out
-
glen said in Sous Vide Summer Sausage:
Dr_Pain You may be correct using a lower temp like 160 and carefully monitoring
But the first time I tried summer sausage totally in sous vide I put them in at 170 for 2.5 hr. and ended up with a lot of tasty broth in my bags and summer sausage the consistency of a sponge LOL
Didn’t want to chance it after thatI think since the end temp should be 150F that the sousvide should be set at that temp. That should be safe against fat out
Dr_Pain Agreed I may try that next time
At least I make small batches! -
Looking very good glen.
-
I am a little unclear about the 1 tablespoon of liquid lost during the cook. Was this liquid that sweated through the casing into the bag while cooking?
-
I am a little unclear about the 1 tablespoon of liquid lost during the cook. Was this liquid that sweated through the casing into the bag while cooking?
processhead Yes that was moisture sweated out during the cook.
I was trying to point out how little product weight was lost, although I never weighed before and after smoking to know what was lost doing it that wayAlso note that I added a minimal amount of water during mixing, so in my case I started out with less moisture than when I smoke or oven process
-
I’ve used sous vide to finish sausage after smoking to finish with great success many times. A couple weeks ago tried straight sous vide with beef summer. After stuffing it went into vac bags and into the water. After temp came back up to 152 held for 3 hours. When it came out bags were full of water and casings wrinkled bad. Sampled next day and fat had not rendered. It was a little dry but not bad. Flavor was bland though. I thought that losing the water took a lot of seasoning with it.
The two things I thought that went wrong was since it was only five pounds I mixed by hand and might not have gotten full protein extraction. The second was that not stepping temp might of not allowed carrot fiber binder to work.
-
marzig20
You need to remember that smoking is a drying process as well as a cooking process. When smoking you are also removing moisture from the product.With sous vide where the product is sealed in plastic, the heat is going to drive some of the moisture out of the product and it has no where to go and will be trapped in the bag.
Paul
-
marzig20
You need to remember that smoking is a drying process as well as a cooking process. When smoking you are also removing moisture from the product.With sous vide where the product is sealed in plastic, the heat is going to drive some of the moisture out of the product and it has no where to go and will be trapped in the bag.
-
The times I have had casings shrink is when I smoked sausages and then failed to do a rapid chill in cold water after pulling them from the smoker.
-
When doing total sous vide I try to cut down on added water and never go above 155 F then immediate Ice bath
-
The times I have had casings shrink is when I smoked sausages and then failed to do a rapid chill in cold water after pulling them from the smoker.
-
When doing total sous vide I try to cut down on added water and never go above 155 F then immediate Ice bath
-
marzig20 I try to add just enough water to get a good mix and protein extraction.
Don’t mean to be vague but it varies per batch depending on the moisture in the meat load
Also I don’t process above 155F. That extends the overdone window somewhat. -
I am a big fan of the step up slow method. To me, the meat cost , labor, and time is too valuable to risk a fat out. Been there, done that. I cook a LOT with SV from bambi dogs to bambi bologna. All to 160degF. I do use hickory powder since I like that flavor profile. I don’t care for my dogs or sandwich bologna to have the “rind” that a smoker puts on them. Only like that on my trail. I also bloom for a couple hours after the ice bath.
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:
