Sure would... they hold temp well and infinitely adjustable... The circulating water would help also... speed things up....Dave, would this work well to warm water bath sausages to finish?
Can you poach collagen casings?Mine should be here tomorrow. My main use is going to be for finishing SS.
Can you poach collagen casings?
Wow! I'll stick to my oven finish method....Well, I've read many threads here on SMF were they smoke there SS to 140* and finish in a 160* water bath. My last batch of SS took 22 hrs. Trying to cut that time down considerably. And you don't eat the casings.. lol
Wow! I'll stick to my oven finish method....
On another note, I'm trying it out tonight on a 1" t-bone. Got it running @ 130.
I've read 1 - 4 hrs. Also 2 1/2 hrs max. :dunnoHow do you know when it's done?
10 hours is great! With my hot plate/mailbox setup & into the oven after smoke to finish I'm in the same ballpark. Your post said 22 hours....That last batch of SS was done completely in my gas smoker. I reached 139* in 9 hrs. The water bath should take it to 152* in about a hr, so 10 hrs total isn't bad for SS.
Gonna have to poke a hole in that vac bag to check temp. At least with the temp set at 130, you can't over cook it.
Came off perfect as far as I'm concerned.
Love this gadget...
Below is a tutorial by Doug Baldwin, the GURU on sous vide... there are tables on type of meat, thickness vs. time etc. ... he explains the mathematical basis for his calculations...Wow! I'll stick to my oven finish method....Well, I've read many threads here on SMF were they smoke there SS to 140* and finish in a 160* water bath. My last batch of SS took 22 hrs. Trying to cut that time down considerably. And you don't eat the casings.. lol
On another note, I'm trying it out tonight on a 1" t-bone. Got it running @ 130.
I've read 1 - 4 hrs. Also 2 1/2 hrs max. :dunnoHow do you know when it's done?
Below is a tutorial by Doug Baldwin, the GURU on sous vide... there are tables on type of meat, thickness vs. time etc. ... he explains the mathematical basis for his calculations...
http://www.douglasbaldwin.com/sous-vide.html