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- Dec 7, 2011
I'll pick up another log of 80/20 next week and pay more attention to my mixing process.
Ya know, I missed considering that when I replied.Also, beef fat will melt out at a lower temp than pork fat....
I know of at least one Jewish dude who makes bacon and ham from hogs he raises (he eats it, too). Also heard tell of some muslims really digging pork BBQ. I reckon it all depends on how strictly they follow dietary laws.Two of my employees are Kurdish, pork is out.
I was not suggesting you change your recipe, only pointing out the difference of melting points between pork and beef fat. If you use all beef, pasteurize them to 136*F INT and hold that temp. for 1.5 hours and you will have achieved a Log7 reduction in pathogens...safe to eat and much less fat will grease out.Two of my employees are Kurdish, pork is out.
I use to do the 152°, I am more of a 147° fan now.Is 152F really too hot? I’ve used it before successfully. But if it’s a temp that’s flirting with failure, I could back down. Though I do prefer the texture of my SS a little more “done”.
More so with beef and the fact you used store bought ground meat. Really no need to cook to 152 as far as safety is concerned-especially in sous vide. Some like cooking longer in a smokehouse, but this further dries out the sausage to lose more moisture for a firmer product which some people want. But that is not happening with sous vide. You just risk more fat out IMO if you cook to that high a temp.Is 152F really too hot? I’ve used it before successfully. But if it’s a temp that’s flirting with failure, I could back down. Though I do prefer the texture of my SS a little more “done”.
I had a similar problem to this when I attempted some chicken sausages in cellulose casings.Used 73/27 ground beef with a PS seasonings mix. Added some additional spices and cheese as I usually do. Put in the smoker at 120 for 1.5 hours added smoke and bumped 10 degrees every hour till smoker was at 140. Pulled and into SV at 137 and ran up to 152. Total fat out, meat has the texture of fried hamburger. I usually use 80/20 and follow the same procedure except the sausage usually steps up to 160 and stays for 8 to 16 hours. Sometime it gets to 150 It but usually doesn't. Then I SV to proper temp. I am using a MES30 with a PID and have not seen an overtemp issue. Need help with what I did wrong. View attachment 652226 View attachment 652227 View attachment 652228
IDK, bone in skin on thighs are almost always on sale for $1.49/lb around here. Not as cheap as in the past, but still doable. I use all thigh meat in chicken sausages and want the skin on ones for the fat content. I grind skin and all.Not attempting any chicken sausages in the near future until chicken prices come down a good bit lol.
I also attempted it with boneless skinless chicken breast that was on sale and used trimmed pork back fat.IDK, bone in skin on thighs are almost always on sale for $1.49/lb around here. Not as cheap as in the past, but still doable. I use all thigh meat in chicken sausages and want the skin on ones for the fat content. I grind skin and all.
I know a commercial producer that sets his water vats at 170* and poaches his sausages in them to finish. His products are very popular. I'm not sure why it wouldn't work in a sv, maybe the length of time in the bath??? I know the product isn't in the water long.I SV finish nearly all my sausages at 151*. I’m coming out of the smokehouse anywhere from 120 to 130 IT so I’m not in the water bath long at all. 1/2 hour to 45 minutes on 30-40mm and a bit longer on larger sausage, but I finish my 5” bologna and Krakowska in SV too. I’ve had some problems along the way but for the most part it works very well for my process.
Marianski recommends 170* poach. I tried that in SV and was a disaster of a dumpster fire. Collagen casing get water in them, but natural casings and fibrous casings I’ve done real well with. Might be more of a time issue.