Homemade Sausage Making

I have had this controler 1/16 DIN PID Controller w/Ramp/Soak Item #: SYL-2372P from .auberins.com and K type thermocouple 4"probe for almost three three years. I was going to put into my bigger smoker but never got around to it. Had some spare time this morning and decided to put it together. I had a case from work I borrowed before I retired so I used that to inclose it in. Not pretty but it works. Wired it all up and got my hillbilly sous vid going and did a auto tune. Got the pot of water up to temp (132° F) set it for auto tune. About 20 minutes later it was bang on. Checked the temp with my insta read thermapen and it was 1 degree off. Close enough.
Found a end of a beef roast that I had used for sausage, very small one all vac sealed so in it went. Left that there all afternoon and about 5:30 Pm I got my potatoes going in the BIG EASY. IT for those 210°F so the inside was fluffy, perfect. Topped with sour cream. Pulled the beef and seared in my cast iron frying pan. A little salad and dinner was served.















Oh and I managed to make bread today also

Got three loafs made tonight, should be good for a few days

Devo did you ever think about using the sous vide method to ferment sausage?

I saw that on facebook, don't think I want to try it.

Devo that All looks good!

redzed wrote:Devo did you ever think about using the sous vide method to ferment sausage?

Chris-
I had thought of that before building a fermenting chamber but Marianski stated in Fermented Sausages that if (during fermentation) humidity is too high and air flow is restricted the sausage would become slimy.

Here is a link by Kyle Hildebrant who has been doing a lot of experimenting with this method.

http://ourdailybrine.com/sous-vide-salami-fermentation/

Yes, I'm aware of that blog, and even commented on it. Kyle's method also made me think about fermenting/curing in the umai bags. Can all bacteria in the starter cultures we buy survive in an anaerobic environment? I wish that the Tublin/Umai people would address this issue, since I really can't find any technical data on it. Something I need to do more research on.

Bob, There are guys on the Polish forum who live in Germany and ferment in water. I can't see somethindg that is immersed in warm circulating water coming out slimey.

Ya since Kyle is still experimenting on this method and I saw you made a few good points I will let you guys write the paper on this type of fermentation. If my curing chamber is full I still have a few other options to control environment and it really does not need to be baby sat like Kyle has suggested.

redzed wrote:Devo did you ever think about using the sous vide method to ferment sausage?

redzed wrote:Bob, There are guys on the Polish forum who live in Germany and ferment in water. I can't see somethindg that is immersed in warm circulating water coming out slimey.

Do they ferment in a water bath or ferment sous vide (under vacuum in a sealed plastic bag) ?

Hi Devo, your bread looks wonderful. What's your recipe?

Thanks Rudy
about three years ago I belonged to the Bradely smoker forum. There I met a fellow who has this sweet bread starter from Texas. There is a story to the starter and I was one of the lucky ones to get some. It has since been been dehydrated and sent around the world. There is a recipe for the bread dough but I have used it in and converted it to recipes I thought looked interesting. My favorite so far is using it in the easy crusty bread recipe I have. Makes wonderful bread for the morning. Freach toast is AHESOME.