I'm re-reading Rytek Kutas Book. It has been about 15 yrs since I last made sausage.
My last batch was started and completed in the smoker I built on the coast. Now with the MES on my porch I'm ready to stuff again.
Rytek talks about drying the sausage at a low temp in the smoker and then adding smoke keeping the temp low. After the smoke, raising the temp in the smoker to finish the cooking process.
He says the temp can also be raised using steam. Alternately, a hot water bath can be used to finish the cooking process by submerging the saussage in hot water until an internal temp of ~ (165 I assume for pork) is achieved.
Then submerge in ice water to cool.
I would assume the water bath should be 165 or so, and the sausage could stay in it for 1-2 hrs. Similar to "sous vide" until internally the sausage was up to temp. The water/steam cooking method is used to "speed up" the process.
Does anyone here try to speed up the process using water/steam?
If so, does it have any drawbacks? Quality etc?
Being retired I have wwwaaayyy to much time on my hands, so speeding up the process is not a big deal. I'm just an old f**t tryin to learn a little more.