Pickle sausage or eggs with a chamber vacuum sealer?

[LanceR]

Has anyone tried speed pickling eggs or sausage with a chamber vacuum sealer?  I'm going to boil a half dozen or so eggs and pull a hunk of cold smoked kielbasa out of the freezer and try it.  I was hoping someone might have some thoughts on how long to shoot for.

If no one has any advice I'll err on the short side as I can always vacuum seal them again.

Thanks for looking and I hope to hear from someone with experience or ideas.

Lance

 

[daveomak]

Pulling a vacuum on the eggs and/or sausage, while it is submerged in the pickling brine, will infuse the product with brine..   Then sitting in the brine solution in the refer, over time, will complete the brine curing process.....   multiple vacuum, no vacuum, vacuum, no vacuum will basically "pump" the brine into the product fairly deep...  

My vacmaster pro has a marinate function where it "sucks" the releases vacuum multiple times...  I place liquid and product in a canning jar and using the canning sealing special lid, it "pulses" the marinate into the meat...

 

[LanceR]

Thanks, Dave

 

[daveomak]

 

[donr]

I had seen several pickled sausage threads and figured why not try it.  

I put mine in wide mouth mason jars and used my foodsaver jar attachment to pull a vacuum on them.  Since I had no real reference for how long  unvacuumed ones should sit, I just went for it.  Worked well enough I suppose.  I did, however, discover that I don't much care for pickled sausage.

Good Luck

 

[LanceR]

Thanks.  Please let us know how things turn out.

Lance

 

[daveomak]

For those old enough to remember.....   In the 60's and 70's, there were jars of pickled polish sausage on every tavern bar where I lived.....   When the sausage were all sold, the jars were filled with hard boiled eggs....  Both were delicious condiments with a cold draft beer....   Not too many folks enjoyed the flatulence from that particular combination....  if I remember correctly....   LOL....

 

[chef willie]

 
For those old enough to remember.....   In the 60's and 70's, there were jars of pickled polish sausage on every tavern bar where I lived.....   When the sausage were all sold, the jars were filled with hard boiled eggs....  Both were delicious condiments with a cold draft beer....   Not too many folks enjoyed the flatulence from that particular combination....  if I remember correctly....   LOL....

Yes, indeed.....those got many of us home safe after that last beer, if I recall. Hot Mama's come to mind and Dari Mart still has the pickled sausage. A buddy was asking me about pickled turkey gizzards that were also available in most taverns....I have not been able to locate info on that particular delicacy though......Willie