please explain souv vide

[ol smoky]

I cant take these 16-20 hour summer sausage smokes anymore to get to 152IT. What souv vide units is everyone using and what containers are you using to do large batches of sausage? If anyone has pictures of their setups or links to what they are using would be extremely helpful. This whole process is foreign to me and not sure what I need to do a 25lb batch of sausage at once

thanks

 

[dirtsailor2003]

I use the Anova 900 watt WiFi blue tooth unit and this cooler. You could get 6-8 summer sausage chubs in it.

This Anova Unit is good for up to 5 gallons of water.

 

[ol smoky]

View attachment 344127 View attachment 344128

I use the Anova 900 watt WiFi blue tooth unit and this cooler. You could get 6-8 summer sausage chubs in it.

This Anova Unit is good for up to 5 gallons of water.

how big are the chubs you put in it and what are the dimensions of that cooler?

 

[dirtsailor2003]

how big are the chubs you put in it and what are the dimensions of that cooler?

2 1/2”x18” chubs.

This is the 25 quart. They make another one that is twice the size too.

 

[ol smoky]

2 1/2”x18” chubs.

This is the 25 quart. They make another one that is twice the size too.

oh good! so you are almost doing 25lbs at a time. is the cooler insulated?

 

[ol smoky]

2 1/2”x18” chubs.

This is the 25 quart. They make another one that is twice the size too.

are you vac sealing the chubs? If you are I assume your cutting them before you do?

 

[ol smoky]

oh good! so you are almost doing 25lbs at a time. is the cooler insulated?

i have alot of questions and searches don't show much. what IT of the chubs are you bringing them up to before you place in the souv vide. or don't you bother worrying about IT and just smoke them for a set amount of time?

 

[dirtsailor2003]

You can smoke them as long as you want prior to putting them in the SV.

Multiple options on packing the meat. You could go with just putting the Chiba right in not bagged. Put in a bag you can open so you can test internal temp or vac pack individually.

 

[ol smoky]

I requested the anova 900 watt WiFi unit for Christmas from the wife. Hopefully I was a good enough boy this year to receive it.

 

[troutman]

I've got the Anova unit and love it. There are some 1200 watt units out there that can handle larger baths. I usually just cook in a 10 quart container made for the unit but some guys, like the one above, make their own out of things as simple as Styrofoam coolers.

 

[gary s]

Looks like my set up

Gary

 

[ghostguy6]

Hello, I guess this is my first post here after lurking for a long time.

I was wondering how long does it take to get the chubs to up to an IT of 152*F once the water gets up to temp?

 

[troutman]

That’s a loaded question, depends on the size, weight and type of meat. It’s like cooking with dry heat, there’s a recipe for each type. Did you have a more specific type?

 

[ghostguy6]

That’s a loaded question, depends on the size, weight and type of meat. It’s like cooking with dry heat, there’s a recipe for each type. Did you have a more specific type?

It was about 30lbs of venison summer sausage in 3 1/2" casings about 12-15 " long all stuffed into a 5 gallon pot. It was the first time I've ever tried a souv vide and the instruction manual said anywhere from 45 min to 4 hours. I was just looking for a time estimate because I could not babysit the pot the entire night. It ended up taking about 1 1/2 hours to get up to temp and an additional 3 hours before I got an IT of 152*F.