Kolbasz

[merrell]

Doing a small batch of Rich T's kolbasz today. Stuffed and into the smoker at 120 for 2.5 hours with pecan smoke. Can I take it out and put into the SV bath to get it up to 152 finish temp??

[Richtee]

Don’t see why not...

[Richtee]

Pack it one stick wide...maybe an hour to hit temp? Drop in ice water... I like it!

[merrell]

Pack it one stick wide...maybe an hour to hit temp? Drop in ice water... I like it!

Doing it as we speak. We'll see

[Fishawn]

I think Ryan has done this? Ryan

That's kinda how they finish hot dogs I think

On finishing cured sausage SV style, I wish I would have got the "wand" style SV unit, instead of the fixed appliance style I got. A mid sized cooler seems like a perfect fit for finishing a batch of SS, that will not fit in the one I got. Ugh

[merrell]

It worked.......

It worked...... Vac packed 1 layer wide and submerged in 152* sv for 1 hour. Came up to temp fine and cooked no liquid out. Bathed in ice water for a while and now blooming and finish cooling down before vac packing. Good flavor and ample smoke. BUT my casings are very tough. Any ideas for tender casings on smoked sausages? Used 29-32 hog casings, rinsed and soaked. Kept them in a cup of warm water with 1 Tbs of vinegar while waiting to stuff.

[Fishawn]

It worked...... Vac packed 1 layer wide and submerged in 152* sv for 1 hour. Came up to temp fine and cooked no liquid out. Bathed in ice water for a while and now blooming and finish cooling down before vac packing. Good flavor and ample smoke. BUT my casings are very tough. Any ideas for tender casings on smoked sausages? Used 29-32 hog casings, rinsed and soaked. Kept them in a cup of warm water with 1 Tbs of vinegar while waiting to stuff.

Looks Nice!

On the casings, what brand did you use? I have been using Butcher n Packer 29-32 hog casings with excellent results. Maybe the water bath toughens them up?
Just thinking oot loud here

[merrell]

I think Ryan has done this? Ryan

That's kinda how they finish hot dogs I think

On finishing cured sausage SV style, I wish I would have got the "wand" style SV unit, instead of the fixed appliance style I got. A mid sized cooler seems like a perfect fit for finishing a batch of SS, that will not fit in the one I got. Ugh

That is what I have been doing for my SS. I use an 28qt cooler with Anova SV.

[Richtee]

Vinegar? Never heard of that. I rinse and turn inside out and stuff.

[Slanted88]

you done that nice! my sv helps with my business & time & grand kids...Cheers!

[Slanted88]

Vinegar? Never heard of that. I rinse and turn inside out and stuff.

i did the vinegar gig...can't say what dang recipe...think it loosened the gut gig up...remember...in NASCAR...loose is fast!

[Fishawn]

That is what I have been doing for my SS. I use an 28qt cooler with Anova SV.

Thats the ticket!

[Fishawn]

Vinegar? Never heard of that. I rinse and turn inside out and stuff.

I always add vinegar to my soaking water, I think CA was the one who told me to try it. I think he had some science based reason

Don't know if it makes a difference, but its just habit now.

[merrell]

Just read somewhere else that tough can be from not soaking long enough in warm water or the stuffed sausage is too cold going into a warm / hot smoker.......beats me.

[Fishawn]

Just read somewhere else that tough can be from not soaking long enough in warm water or the stuffed sausage is too cold going into a warm / hot smoker.......beats me.

From my experience, brand of casings make a big difference. I used some casings from LEM a while back that I think were manufactured by Goodyear. Threw the oot they were so tough and chewy.