sous vide immersion circulator ?

[shyzabrau]

Nice. This is my jalapeño/cheddar sausage smoked and then sous vide (not bagged) and hung to bloom.

IMG_1328.JPG

• shyzabrau
• May 2, 2017

I didn't have the time to smoke them as long as I would've liked, but they were very good any way.

 

[fldoc]

Here's the result of my smoked and sous vide finished jalapeño bacon cheddar sausage:

IMG_4965.JPG

• worktogthr
• May 2, 2017

IMG_4966.JPG

• worktogthr
• May 2, 2017

As you can see they kept there color and I can report that their smokiness was perfect. Easily the best texture I've achieved on any sausage I've made

OMG those look delicious. Recipe please?

Tim

 

[worktogthr]

OMG those look delicious. Recipe please?
Tim

Sure...
Jalapeño bacon cheddar smoked sausage which were finished with sous vide.

Basically Poli's recipe with a few additions...

3 lbs Pork butt (coarse ground)
1 lb brisket (course ground)
1 lb home cured bacon
6 jalapeños (most of seeds removed) finely diced
5 t Morton's kosher salt
4 t brown sugar
2.5 t fine ground pepper
1 T smoked paprika
1.5 t Mexican oregano
1.5 t granulated garlic
1 t cure #1
8 oz. extra sharp cheddar
8oz. Cold water

Dry for an hour or so in smoker
Smoke 3-4 hours below 160
Vac pack and sous vide at 145 for an 1:45
Stick in fridge or freezer
Grill and enjoy!

 

[msuiceman]

best way... perfect temp control... no fat out worries.... BEST way of reheating meats also. you dont' recook, you just bring up to temp.

 

[wild west]

Sure...
Jalapeño bacon cheddar smoked sausage which were finished with sous vide.

Basically Poli's recipe with a few additions...

3 lbs Pork butt (coarse ground)
1 lb brisket (course ground)
1 lb home cured bacon
6 jalapeños (most of seeds removed) finely diced
5 t Morton's kosher salt
4 t brown sugar
2.5 t fine ground pepper
1 T smoked paprika
1.5 t Mexican oregano
1.5 t granulated garlic
1/2 t cure #1
8 oz. extra sharp cheddar
8oz. Cold water

Dry for an hour or so in smoker
Smoke 3-4 hours below 160
Vac pack and sous vide at 145 for an 1:45
Stick in fridge or freezer
Grill and enjoy!

I noticed that the salt and cure rates are about 1/2 of what is normally recommended. Does the cured bacon make up the difference? The flavour profile looks great by the way.

 

[worktogthr]

I noticed that the salt and cure rates are about 1/2 of what is normally recommended. Does the cured bacon make up the difference? The flavour profile looks great by the way.

Thanks so much for noticing that! It was a mistake when I was sharing the recipe.  It is indeed 1 tsp of cure#1.  I actually wondered if the bacon would make it over cured when I made it.  I will edit it in the original post I made.

 

[fldoc]

Sure...
Jalapeño bacon cheddar smoked sausage which were finished with sous vide.

Basically Poli's recipe with a few additions...

3 lbs Pork butt (coarse ground)
1 lb brisket (course ground)
1 lb home cured bacon
6 jalapeños (most of seeds removed) finely diced
5 t Morton's kosher salt
4 t brown sugar
2.5 t fine ground pepper
1 T smoked paprika
1.5 t Mexican oregano
1.5 t granulated garlic
1 t cure #1
8 oz. extra sharp cheddar
8oz. Cold water

Dry for an hour or so in smoker
Smoke 3-4 hours below 160
Vac pack and sous vide at 145 for an 1:45
Stick in fridge or freezer
Grill and enjoy!

Thank You!!

I need to start gathering items.

 

[fldoc]

I ordered a Sous Vide Supreme, it should be here tomorrow. Just in time to make some snack sticks this weekend.

Tim

 

[skeletoil]

Millions of pounds sausages and jerky have been without them.

 

[SmokyMose]

Millions of pounds sausages and jerky have been without them.

And millions more will be made without them. Millions of meals were made and still are without microwave ovens, but they're nice to have.
An SV unit is just another option and can be pretty handy from time to time...

 

[crankybuzzard]

And millions more will be made without them. Millions of meals were made and still are without microwave ovens, but they're nice to have.
An SV unit is just another option and can be pretty handy from time to time...

Yep!

 

[ddrian]

 
OMG those look delicious. Recipe please?

Tim

did it taste good? Lol IT LOOKS GREAT

 

[ddrian]

 
I ordered a Sous Vide Supreme, it should be here tomorrow. Just in time to make some snack sticks this weekend.

Tim

let us know how you like it! 

I bought the one from vacMaster.

Awesome unit so far.

Best steak I have ever eaten.... from a sirloin! 

I can imagine what a fillet will taste like! 

I sous vide my pastrami, corn, bacon so on and so on.

it makes a big difference !