Sous Vide only Summer sausage

[bill ace 350]

Anyone ever made summer sausage using SousVide only, skipping the smoking portion?

Thinking about trying it.

Sous vide time and temp recommendations for different diameter casings?

Thanks

 

[chopsaw]

I like the temp of 140 , then go by the time on the chart .

 

[bill ace 350]

I like the temp of 140 , then go by the time on the chart .

Which specific chart, Chopsaw? Thanks

 

[chopsaw]

I use this one . Something else is when done I ice bath it . Get it cooled down as fast as possible .
In a cooler and dump a bag of ice on it .

A Practical Guide to Sous Vide Cooking

This was start to finish in SV . Cotto Salami . 140 for 6 hours . That was some added time to be safe . I don't add much time to the chart now . Maybe a half hour . The chart stopped at 70 mm . I used 80mm . So added enough to be sure . Gives good texture .

 

[bill ace 350]

I use this one . Something else is when done I ice bath it . Get it cooled down as fast as possible .
In a cooler and dump a bag of ice on it .

A Practical Guide to Sous Vide Cooking

This was start to finish in SV . Cotto Salami . 140 for 6 hours . That was some added time to be safe . I don't add much time to the chart now . Maybe a half hour . The chart stopped at 70 mm . I used 80mm . So added enough to be sure . Gives good texture .
View attachment 487164

That looks awesome! Thanks for the chart!

 

[thirdeye]

Kind, sorta..... I've used SV to cook cold smoked bologna, and in my case the bologna was only in the 30°'s after 6 or 7 hours of cold smoking as it was a fall day. I use the 2.5" FB casings, and the Doug Baldwin charts. At 151° the recommended processing time was 2.5 hours, but I switched that up a bit:

I start with water temp of 125°, and ramp up the temp over an hour to 150°. At 150° I start my timer and process for 3 hours. Then move the zipper bag into a cold water bath.

 

[bill ace 350]

View attachment 487165

Kind, sorta..... I've used SV to cook cold smoked bologna, and in my case the bologna was only in the 30°'s after 6 or 7 hours of cold smoking as it was a fall day. I use the 2.5" FB casings, and the Doug Baldwin charts. At 151° the recommended processing time was 2.5 hours, but I switched that up a bit:

I start with water temp of 125°, and ramp up the temp over an hour to 150°. At 150° I start my timer and process for 3 hours. Then move the zipper bag into a cold water bath.
View attachment 487166

Thanks. Looks awesome.

 

[mds51]

I make Salami using 65MM X18 inch Collagen Casings from Sausage Maker and smoke them for 5 hours to get a 125 degree internal temperature. Then into a 170 degree Sous Vide bath for approximately 40 minutes to attain an internal temperature of 152 degrees. Then into an ice bath and then dried and hung up for two weeks to dry and lose thirty percent weight. The results is an excellent hard Salami similar to the ones hanging in the Delis up in New York and Chicago.
mds51

 

[bill ace 350]

I make Salami using 65MM X18 inch Collagen Casings from Sausage Maker and smoke them for 5 hours to get a 125 degree internal temperature. Then into a 170 degree Sous Vide bath for approximately 40 minutes to attain an internal temperature of 152 degrees. Then into an ice bath and then dried and hung up for two weeks to dry and lose thirty percent weight. The results is an excellent hard Salami similar to the ones hanging in the Delis up in New York and Chicago.
mds51

Sounds awesome !

Care to share recipe?