Sous Vide Summer Sausage
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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.
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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.
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When doing total sous vide I try to cut down on added water and never go above 155 F then immediate Ice bath
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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.
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When doing total sous vide I try to cut down on added water and never go above 155 F then immediate Ice bath
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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.
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