Not a whole lot to tell , just been messing with doing sausage with the Anova .
This was a Len Poli recipe . I ground 2 1/2 pound chuck and 2 1/2 pounds of pork butt . Followed his recipe for the most part . Cooked start to finish in the Sous Vide . 80 mm high barrier casings . 140 degrees for 6 hours . Cooled with a bag of ice . I used to just shower with water , but find on the lunch meat type of sausage cooked SV the faster cool down with the ice makes a real nice finish . SS I still shower with cold water .
Just been some talk about doing sausage this way . So just putting it out there .
One length of the water proof casings held 5 lbs with some to spare . I use zip ties and the tool to pull them tight . No bag needed , no leaks .
That's it .
This was a Len Poli recipe . I ground 2 1/2 pound chuck and 2 1/2 pounds of pork butt . Followed his recipe for the most part . Cooked start to finish in the Sous Vide . 80 mm high barrier casings . 140 degrees for 6 hours . Cooled with a bag of ice . I used to just shower with water , but find on the lunch meat type of sausage cooked SV the faster cool down with the ice makes a real nice finish . SS I still shower with cold water .
Just been some talk about doing sausage this way . So just putting it out there .
One length of the water proof casings held 5 lbs with some to spare . I use zip ties and the tool to pull them tight . No bag needed , no leaks .
That's it .
