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Dear Sausage Doctors, my sausage is 'puckered' in smoker. Too much water in mix?
Yes. Those are Mom and Dad's favorite. -
Dear Sausage Doctors, my sausage is 'puckered' in smoker. Too much water in mix?
Ooops, I just realized that I gave you the same link you were already working from, with a different name. Sorry bout that - senior moment!!! -
Dear Sausage Doctors, my sausage is 'puckered' in smoker. Too much water in mix?
Looks darn good to me! Even puckered klobasa is great klobasa!! As a born and raised Cleveland east-sider, I may have eaten Azman's sausage before I got Mother's milk!!! My folks are both immigrants from Slovenia, so when I attempted Slovenian sausage, I knew the critics had some serious... -
Any thoughts on using sous vide to finish sausage
Yes, that is now how I finish my sticks and chubs. Get them to an IT of about 147 or so, then vac packed and to the sous vide. Here is where I got my technique - kudos to MossyMo: http://www.smokingmeatforums.com/t/243766/smoked-n-sous-vide-venison-summer-sausage -
Sopressata Air Pockets
Casings were 2x18; good idea on the press, perhaps we'll give that a try!! -
Sopressata Air Pockets
Made about 50lbs of soppies again this year and for the second or third year in a row, we are getting air pockets in many of the sticks. They typically appear around the center of the sticks and are rarely evident toward the tops or bottoms. The flavor and texture are spot on and we know the... -
Welcome TO SV
Congrats and thank you to the forum for opening the SV discussion topic!! As I write this, I'm compelled to inform you that I am enjoying my lunch of home made meat sauce with SV garlic basil polenta. Yes, the SV can do much more than meats, fish and chicken, with the same incredible...- jfsjazz
- Post #9
- Forum: Sous Vide Cooking
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Forgot to soak?
There are so many great dishes to make with bacon, you can simply cut out some of the salt that is called for in a recipe and still get great use out of the bacon you just made. Start another belly in the meantime so you have a breakfast supply that is to your liking! Can one have too much bacon? -
Do we have enough Members?
Great idea! I use a Sous Vide Supreme - love it!- jfsjazz
- Post #28
- Forum: Sous Vide Cooking
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sous vide immersion circulator ?
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. ... -
sous vide immersion circulator ?
For the sake of the finished product. It's the process that allows sous vide to work as it is intended. -
sous vide immersion circulator ?
Dan, The sausages should be vac sealed or tightly Zip-locked before immersion in the water. Unless a seal breaks, oils from the sausage should not be an issue. Cheers! -
sous vide immersion circulator ?
Richie, My only experience is with the Sous Vide Supreme, the smaller model, and I've been very pleased. There are times when I wish I had the larger machine, but that also applies to smoker, grill, stovetop, etc. This is just perfect for now. There appears to be a number of very good units... -
sous vide immersion circulator ?
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... -
New Sous Vide cooker
Made boneless pork chops this past weekend. Two hours in the sous vide, quick sear on my grill and I had the best chops I've ever tasted. Highly recommend if you like chops.- jfsjazz
- Post #4
- Forum: Sous Vide Cooking
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Canadian Bacon Rings - Your thoughts?
Success! Ham and cheese in a trail ring; very pleased with how it turned out (plus, the wife loves it and is already concerned about how much I intend to give away to friends!!!!!) A few pics of the process: The cured pork loins - Canadian bacon - after 10 days: Ground and cheddar cheese... -
Canadian Bacon Rings - Your thoughts?
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