I'm confused with your question.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?
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.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.
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...
x2, had it for 3 months and have used it a lot
I use my sous vide machine to finish summer sausage, snack sticks, Canadian bacon, etc. I have used it to finish regular sausage as well. Results are very consistent, which is the beauty of sous vide. I find that I am using it much more and in a variety of food prep applications.
And as Cranky said, steaks are fantastic. The same applies to other proteins as well.
When my skeptical wife gives it the thumbs up, something's got to be working right!!!!
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.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.
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!!
No probe, for the obvious reason you mention.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.
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.
You'll be lucky if its their by June,you know how the weather is.Santas on Vaca LOLGood to know. I very rarely water bath to finish. But in may as soon as my Anova arrives.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!!
Santa said an Anova should've been under my tree. Seems to running a bit late.
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
An IT of 152°F-156°F isn't necessary for most sausages, but it may be preferred for texture.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?