SOUS VIDE ???

[smokin pop-pop]

Mornin ' all,
So I am in the process of setting up my new work station in the little space
I have left in the basement . When I'm done I will be trying my hand at some
different types of sausages. been pokin' my nose around some different threads
here and I see people speak about finishing in a SOUS VIDE. WHAT THE
H-E-DOUBLE HOCKEY STICKS IS A SOUS VIDE !!!

 

[babcockwi]

Sous Vide is a way of cooking in a hot water bath. A sous vide machine will keep a vessel of water at a consistent temperature for as long as needed, sometimes up to 72hrs or more. I have used mine only 3 times for cooking different cuts of beef and i am 100 percent hooked on this method. Search it on the forum, there is a ton of good stuff on here.

 

[murraysmokin]

I precook my sausage (brats) using water baths in roasting pans & use the sous vide to finish summer sausage.

 

[smokin pop-pop]

Thanks for the info guys much appreciated !

 

[SmokinAl]

I precook my sausage (brats) using water baths in roasting pans & use the sous vide to finish summer sausage.

When you use the SV for summer sausage do you bag the sausage or just put it in the water. I have always finished my hot dogs in a water bath & would like to use the SV to do it, but worry about the grease from the sausage getting up in the motor & propeller mechanism. Is that a problem I need to worry about? I don't want to have to vac pack them to finish them up.
Al

 

[lemans]

3.5 lb bottom round
133 going for 24 hours

 

[murraysmokin]

When you use the SV for summer sausage do you bag the sausage or just put it in the water. I have always finished my hot dogs in a water bath & would like to use the SV to do it, but worry about the grease from the sausage getting up in the motor & propeller mechanism. Is that a problem I need to worry about? I don't want to have to vac pack them to finish them up.
Al

Sorry Al missed this one...summer sausage i vac seal then cool & freeze in same bag.

 

[lemans]

12 hours in!!

 

[SmokinAl]

OK thanks!
Al

 

[lemans]

12 hours in!!

 

[lemans]

After 20 hours at 134

 

[lemans]

Before searing

 

[lemans]

Here is my favorite toy .. searsall

 

[lemans]

And the payoff..

 

[lemans]

If you don’t Sous Vide you are missing out!!!