sous vide immersion circulator ?
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For me the Sous Vide was one of the best investments in kitchen gadgets that I have ever made.
There are several models out there, and I think any of them will do the job.
As said above it takes a steak to a new level.
But for us fresh veggies come out better than any method I have ever tried.
Corn on the cob is so good I can't even describe it.
Al
There are several models out there, and I think any of them will do the job.
As said above it takes a steak to a new level.
But for us fresh veggies come out better than any method I have ever tried.
Corn on the cob is so good I can't even describe it.
Al
OK, so assuming I can't get a whole 5# batch in the pot at once vacuum sealed, would it hurt to do it in 2 or 3 separate cooking's with the remainder waiting their turn?
dls1
Smoking Fanatic
I'm confused with your question.
A 5# batch of what?
Are you saying your pot's too small? What size pot are you using for whatever it is you're attempting to cook?
Can't answer the question about 2 or 3 separate cookings since I don't know what you're doing.
Try being a little more detailed and specific.
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I believe this thread is about sausage. If I smoke it to the highest I can get with my equipment I " finish" it in the oven or whatever. You would need a big pot to finish 5# in a Sous Vide. I was just wondering if letting it sit without doing it all at once would hurt.
Try reading the whole thread before commenting...
In the picture I posted that is 5 lb of summer sausage that went overnight at 160 but yes i agree you need a big container. I personally wouldnt bring it partially up then pull it i would keep what ever wouldn't fit on the smoker.
canuhover
Newbie
- May 14, 2012
- 13
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That's what I was thinking, murray. I could do 4 or 5 links at a time with my tamale pot and keep the rest hot in the smoker waiting it's turn.
Thanks,
Dan
For those finishing sausage using the Sous vide method, are you probing the sausage to see if it's done or are you relying on a time temp chart of sorts?
I know when we water bath I probe to check temp. I would assume this would be problematic with Sous vide as you'd puncture the vac bag and have to use a new one.
I know when we water bath I probe to check temp. I would assume this would be problematic with Sous vide as you'd puncture the vac bag and have to use a new one.
I use a time temp method and it has only failed me once when I had 2 3/4 inch chubs that were packed very tightly. In that case,
I did re-package the chubs in new vac bags before putting them back to the sous vide. Now, I simply add some extra time for larger pieces and it works beautifully. I probe the pieces when the bath is done and they are consistent in temp from end to end.
Cheers!!
I did re-package the chubs in new vac bags before putting them back to the sous vide. Now, I simply add some extra time for larger pieces and it works beautifully. I probe the pieces when the bath is done and they are consistent in temp from end to end.
Cheers!!
Good to know. I very rarely water bath to finish. But in may as soon as my Anova arrives.
Santa said an Anova should've been under my tree. Seems to running a bit late.
dls1
Smoking Fanatic
No probe, for the obvious reason you mention.
For pork, I do 140°F for 1-3 hours depending upon the diameter of the sausage, and the texture desired. For beef, it's 130°F.
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So you don't have to hit an IT of 152-156? Even with a water bath that's usually what I shoot for with ground meat sausages.
Is the 1-3 hours adequate at the lower temp with Sous Vide? Is there a pasteurization chart that specifies this?
You'll be lucky if its their by June,you know how the weather is.Santas on Vaca LOL
No joke! Currently 14f and snowing hard!
21f here and snowingNo joke! Currently 14f and snowing hard!You'll be lucky if its their by June,you know how the weather is.Santas on Vaca LOL
Richie
I knew I should have went south when I left Ga.
wild west
Smoking Fanatic
With the sous vide most things are cooked at lower Temps and use time for pasturization to make the food safe. Chicken breasts for instance are usually done for 1 hr at 140* and come out cooked tender and juicy and safe to eat. You also have a large window of time. The same chicken breast cooked at 140 for 1 hr can be left in the sous vide for 5 hrs without over cooking or affecting the texture. I have done groud meat at 140 before following a recipe from the book Sous vide at home.
dls1
Smoking Fanatic
An IT of 152°F-156°F isn't necessary for most sausages, but it may be preferred for texture.
The shape and thickness of the item being cooked SV are a determinant of the time and temperature necessary to achieve pasteurization. Though there are smaller and larger sausages, some of the most common run in the 30mm-35mm range. A 30mm sausage cooked SV at a core temperature of 140°F is considered pasteurized with a cooking time of 1 hour and 55 minutes. At 35mm, it's 2 hours and nine minutes. Reference for this can be found in Douglas Baldwin's abstract with the tables found on pages 11-12, and elsewhere throughout the document. See below.
http://douglasbaldwin.com/Baldwin-IJGFS-Preprint.pdf
Also, to my way of thinking, a discussion on the subject of the presence of pathogens in ground meat as compared to a solid mass of meat is meaningless when cooking SV using proper procedures. As you no doubt know, the potential for the presence of pathogens within a solid mass of meat is very rare, most reside on the meat's surface. When ground, the pathogens are obviously mixed throughout the meat. When the core temperature is held for the specified time called for, it makes no difference where the pathogens are located.
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