Ground up a 3# chuck roast and thought that I would try something new. Sous vide instead of smoking. Same mix and overnight cure. Stuffed and vac-sealed. Into the SV pot at 130 for 45 mins, 141 for 45 mins and then 153 for another 45 mins. Ice bath for an hour.
The casings each had a couple of teaspoons of liquid in them and quite a bit of fat chunked up between the sausage and the casing. Tasted OK but it did taste kind of 'lean'.
What went wrong or does the fat ooze out of the casings in the smoker and the vac-seal just held it all in?
Thanks
The casings each had a couple of teaspoons of liquid in them and quite a bit of fat chunked up between the sausage and the casing. Tasted OK but it did taste kind of 'lean'.
What went wrong or does the fat ooze out of the casings in the smoker and the vac-seal just held it all in?
Thanks