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Sous Vide Summer Sausage
Oh I see what you are saying. Yes, so with sous vide in general its sort of a thickness calculation game. Because the item is in a bag there really isn't a way to probe it without having to start over. So most apps and things, and the resource link above just have a guide to calculate how long...- travisty
- Post #6
- Forum: Sous Vide Cooking
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Sous Vide Summer Sausage
I don't know if I'm reading this wrong, but the pasteurization time for Beef at 152* is only 2 and a half minutes according to the link above. So unless I am interpreting that wrong, I think ill be safe on that aspect as well. Though I found another section where it says 2 and a half hours at...- travisty
- Post #5
- Forum: Sous Vide Cooking
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Sous Vide Summer Sausage
I'm not really sure. Here is the link that @daveomak had posted n the other forum. Its really hard to interpret, but I see where one is a pasteurization process, and another is just cooking, so I'm really not sure what the difference is. These will be refrigerated/frozen once I'm done. Seemed to...- travisty
- Post #3
- Forum: Sous Vide Cooking
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Sous Vide Summer Sausage
Alright, So this week I decided to try my hand at summer sausage. I was so excited about the process that I jumped the gun without consideration for timing. I started the sausages yesterday in the early afternoon, and they were into the fridge curing by about 2. Anyway, I have too much stuff...- travisty
- Thread
- Replies: 15
- Forum: Sous Vide Cooking
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Why refrigerate summer sausage?
Alright, so weird timing here has led to an experiment. Ill be throwing this into the Sous Vide threads once I'm done (if it all works out). so I have A TON of stuff going on this weekend, including 6 racks of ribs that I made for a work thing, the work thing being that my team is going to stay... -
Why refrigerate summer sausage?
Awesome. Thanks for the tips guys! Makes sense about the whole shelf stable thing. For sure if I can avoid those chemicals! Just expected that going in to it, considering all the summer sausage you see at the grocery this time of year. Anyway. I’ll keep you guys posted. Here are some more... -
Why refrigerate summer sausage?
I’m whipping up my first ever batch of summer sausage. I picked up a “Backwoods” (LEM) cure/seasoning packet and followed the instructions there. Currently the stuffed casings are curing in the fridge over night. One weird thing is that the packet says “Rifeigerate or freeze finished... -
Hot and Fast Brisket (5 Hours Total!)
Oh no! sorry to hear that. Yeah, sounds like the size was probably the main issue. Really hard to keep moisture in that. For me personally I wont even cook full flats, I prefer the whole packer and feel like it gives me more control over the outcome, plus in my business and competition I never... -
pulled chicken
Looks amazing. I like that idea of sautéing the skin up with some green onion, gonna have to try that this weekend maybe. Those buns look great! -
Hot and Fast Brisket (5 Hours Total!)
Alright, as promised, here are the pictures form the last cook. Like I said everything looked great, and it was a great brisket, but of course we are our toughest judges, and particularly in this case, I was intentionally being real picky. ENJOY! -
Hot and Fast Brisket (5 Hours Total!)
I have been VERY against the pan idea for a long time, just sort of stressing about it affecting the bark and/or smoke flavor, but after seeing like most of the competition teams I compete with do it, I decided to try it out a few times, figuring it cant be that bad. So far I have done it one 4... -
Hot and Fast Brisket (5 Hours Total!)
Yes sir! And I will upload some photos later, but right now, my computer is not cooperating. So this weekend I pulled out a 11.6 pound prime whole packer. Trimmed off probably about 2 pounds, so it was pretty much my competition trim where there is very little fat remaining. This time, I did... -
Smoke Hollow SH3616DW ???? Anyone use this?
Hey, So I have been doing some catering on the side, and I am looking to add a cheap yet effective unit with a good amount of real estate. A sort of "Best Bang" situation until I can start making enough money to get something more commercial. I currently use a YS640 and a Traeger Pro 34, and I...- travisty
- Thread
- catering catering smoker extra wide propane smoker sh3616dw smoke hollow smoke hollow extra wide
- Replies: 5
- Forum: Propane Smokers
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Need advice on what to serve for boutique event
Yeah one is a gourmet hot dog stand, one is a truck that just sells like ballpark snacks, and one is a Polynesian place with like terri chicken and mac salad, and the other is Mexican. I was wanting to do my baked beans, because they are not a typical run of the mill baked mean. I make them...- travisty
- Post #11
- Forum: Catering & Large Group Gatherings
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Need advice on what to serve for boutique event
Thank you guys for the very helpful responses! I should have all the equipment I need. I have catered quite a few private events so far, but this will by my first booth vending type. The other vendors are actually food trucks, and ill be camped out right in the middle of them, and like I said...- travisty
- Post #8
- Forum: Catering & Large Group Gatherings
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Decided to grab a couple Pellet Smokers
The more I think about that Pitts and Spitts One the more I wish I had the funds to just grab both of them, cause it was a great looking unit, and I live that roll-top door. They were gonna sell it to me for $1,000 even, cause that’s what they paid for it with shipping, and they didn’t get any...- travisty
- Post #6
- Forum: Pellet Smokers
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Decided to grab a couple Pellet Smokers
Oh man! I looked at that pitt too! When I was at my local BBQ supply place to grab the Yoder, I was just about lored away by the Spits and Pitts One they had, cause it looked and felt great and was much cheaper but the place didn’t really know anything about them, other than the fact that they...- travisty
- Post #5
- Forum: Pellet Smokers
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Decided to grab a couple Pellet Smokers
I was 100% gonna grab the Rec Tec when I first started looking, but basically I got really annoyed working with the company and sales people, and on top of that they have a big freight cost on their site, and the other two I can pick up locally and not pay any shipping. I even spoke to Rec Tec...- travisty
- Post #2
- Forum: Pellet Smokers
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Decided to grab a couple Pellet Smokers
ye everyone, Been cooking on charcoal smokers for a long time, but started to do some catering and needed something to make that a bit easier since I also work a day job, and cant be manning a pit all night, or even having to deal with charcoal. Anyway, after a bunch of research and time I...- travisty
- Thread
- Replies: 6
- Forum: Pellet Smokers
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BBQ Fundraiser for hurricane Harvey Relief
Well this was a few weeks ago, but the site was undergoing the maintenance at the time. Figured id share now. My competition team/Catering co sponsored a fundraiser to make some money for the Huston Food Bank for hurricane Harvey relief. Was able to get Traeger Grills to donate the rubs, a...
