Steam Cooker

[jimmyinsd]

Not sure if this belongs in here or not, but has anybody made their own steam cooker to finish sausages?

I tried the hot water bath thing in the electric roaster and was surprised at how much the water temp layered. I had about 25-30 degrees difference from the bottom of the water to the top IIRC. the first batch got a little warm and lost a little fat, the second batch was perfect as I kept stirring the water as they soaked and it heated them up much more evenly.

I do like the water bath for finishing as the outer part of the sausage doesnt get as dried out as when I left them in the MES to get them to their finish temp.

 

[HalfSmoked]

What works for you is what you should do not all things work out the same for all of us.

Warren

 

[PerazziMx14]

The answer to your prayers is a Sous Vide stick cooker:

Just last week I did a 6lb batch of summer sausage. Smoked at 120 - 140 degrees for 4 or 5 hours then into a vac bag and then Sous Vide'd for 3 hours at 155*. Texture and flavor.........amazing!

 

[jimmyinsd]

What works for you is what you should do not all things work out the same for all of us.

Warren

I'm not sure what is working for me, that's why I am asking for ideas from others to see what they have or do.