I made 3 sausage batches of 12 lbs each one night, different flavors. I tried to put grinder and mixer into fridge between batches, but by the 3rd batch… well, I think my meat and fat got smeared a bit compared to the first 2 grinds. This was before I had stuffer using the 1hp#22 grinder to stuff, so cold farce and metal was critical. It was a venison pork brat that I used cure and smoked, german brat spices like a Hunter brat maybe. Anyways, when I cook them, I get a lot of fat-out frying them up in pan to heat thru and get some brown. Like 30% weight loss, all juice going into pan. However, if I just toss the vacuum sealed bag into sous vide and keep temp at 140ish to reheat, there is almost zero fat-out, and I can even toss for 1 min in hot CI pan for color. So the SV is also great for recovering from production errors, lol, though I know most of you probably don’t run into this smeared grind fat out too often

It is surprising how few people are using sous vide, like general families I mean. I had 4 families over today, none of them had heard of sous vide yet. I happened to be heating up some Italian sausage I made, in my sous vide, and was able to make a really nice visual demo of at least one of it’s benefits. The sausages were really plump in the sous vide, just perfect. I took them out and hit a hot pan super quick to get some brown on them, no fat or juice loss at all. I then fried one up straight from the fridge, and it lost a lot more fat, juice, and size. Not bad on the Italian, but noticeably less plump. They were all pretty impressed how that 165f water could improve the juiciness of the meat.

So anyways, thx for all the great SV info, just passing a bit more field results on