Hi, first of all I’ve made breakfast sausage for patties for years. My new idea is to make a pork Brown and Serve style precooked link using cellulose casings for a caseless precooked link. The wife wants a caseless link. Here is my thoughts and ideas.
I’ll stuff in cellulose casings and put in smoker for only a little while, maybe an hour then take out and finish to temp in sous vide cooker. Cool down remove casing then cut to size and freeze.
One main question I have is since going in smoker for a short while then in sous vide cooker would you recommend using a cure as in cure #1? And if I skipped smoker and went directly to sous vide would you use cure?
I have never used a sous vide cooker but have a new one being delivered tomorow.
Please let me know what you think of this idea and add any info you might have on this.
Thanks.
I’ll stuff in cellulose casings and put in smoker for only a little while, maybe an hour then take out and finish to temp in sous vide cooker. Cool down remove casing then cut to size and freeze.
One main question I have is since going in smoker for a short while then in sous vide cooker would you recommend using a cure as in cure #1? And if I skipped smoker and went directly to sous vide would you use cure?
I have never used a sous vide cooker but have a new one being delivered tomorow.
Please let me know what you think of this idea and add any info you might have on this.
Thanks.