What I like the most about the suos vide is how it has expanded my sausage portfolio. I would never think about making sausage larger than 1.5" before due to the extremely loooong smoke times. Now, I have a plan for 4" bologna maybe this weekend. My Waltons order should be here by then. (Don’t tell my wife I made a second Waltons order this month plz) The super short cook times in the sous vide has made these before unreachable goals now very reachable. 3hrs in water vs 30hrs (estimated) in a smokehouse. Big difference. Plus we seem to be cooking dinner with it a couple times a week! A very handy tool.

@dhg001 this was a half batch of the Walton’s bourbon peppercorn. 12.5lbs meat plus about a pound of cheese.

@jsboettcher Yes you just add it in the specified quantities on the label. You do not need to adjust your recipe. Waltons has it.

@Larry-Joe-Sample Cold Phosphate would be at the rate of 2 oz of phosphate per 25 lb of turkey. So, if you have 120 lb of turkey then use 9.6 oz of cold phosphate. For the Turkey Cure use 1.29 lb of the cure to 1 gallon of water for a 10% pump. So that would be enough to pump 96.3 lb of turkey but remember, you want to have a 50% strength solution after you inject to hold it in overnight. So, you pump it to 10% it’s green weight, then make up a solution that is 1.29 lb of cure to 2 gallons of water and let them sit in that overnight. If you want to just do it 6 times though you can absolutely do that!

@sstory That’s the manliest way to clean anything I have EVER heard of. “Got a mess here, Gotta grab my flamethrower!”

@austin Thanks for the info. I’m not sure what the weight was of the cure because the butcher prepared it for me but it was only about 2 cups worth so I was concerned I was short on cure for the brine. Just guessing but I dont believe the 2 cups weighed out to 1.75lb. I should be close though so I’ll be throwing her on the smoker tomorrow. Thanks again.