thanks to a recipe I believe 5point put up at some point we decided to try our hand at hot dogs. Our kids love em and know we know what they are eating they turned out great and were not as hard as I Thought to make. had to borrow a turkey roaster and will be buying one soon. I did notice my PID got really warm while controlling the 160 degree temp? and after blooming the dogs I think i got fat out, when i removed casing there was fat between the meat and casing not sure why as water never got past 163. and took dogs out at 162 IT. here are the pics.....
(http://i72.photobucket.com/albums/i195/hybridcx1/Mobile%20Uploads/image_zps38d79037.jpg) (http://s72.photobucket.com/user/hybridcx1/media/Mobile%20Uploads/image_zps38d79037.jpg.html)
in for a swim
(http://i72.photobucket.com/albums/i195/hybridcx1/Mobile%20Uploads/image_zpsd749b8f8.jpg) (http://s72.photobucket.com/user/hybridcx1/media/Mobile%20Uploads/image_zpsd749b8f8.jpg.html)
cool off
(http://i72.photobucket.com/albums/i195/hybridcx1/Mobile%20Uploads/image_zpse7ce4b3d.jpg)
bloom I did get one blow out due to placing IT prob any tricks to not having a blow out while placing it?
(http://i72.photobucket.com/albums/i195/hybridcx1/Mobile%20Uploads/image_zps4576e85c.jpg) (http://s72.photobucket.com/user/hybridcx1/media/Mobile%20Uploads/image_zps4576e85c.jpg.html)
put the blow out on the grill as i had to work this evening and the kids were having for dinner wanted to make sure they were good.... and they were
(http://i72.photobucket.com/albums/i195/hybridcx1/Mobile%20Uploads/image_zps6560a2fb.jpg)
Looks good, I like knowing what's in what I eat.
What kind of casings did you use? They look really good.
kc
LEM hot dog casing 26mm. there non edible so after hanging on the counter for a while they were removed. any idea about the fat out? just curious as i am planning on making some summer sausage this weekend while i still have the turkey roaster.
Hybridcx
I have used 160 degree water for years with out ever having a fat out situation. I don't take my sausage past 155 so you might have just gone a little too high. I see that you have used a rack to hold the sausage down. Is there any chance that this might have inhibited your ability to stir the water a little to keep the roaster from having very hot water near the edge where the roaster surface is very hot. this is why in my sausage tank I have two water pumps that circulate the water to keep there from being any hot spots. If the roaster has a rack that goes in the bottom of the roaster you might try to make some way to pull it up and down so that it stirs the water. I have a roaster and have noticed that the water near the edge is very hot.
kc
pikeman that makes total sense it was my first time doing any kind of water bath meat making. and didn't even think about hot spots in there. I will circulate water better next go around as I plan on doing some summer sausage this weekend. the fat out i did have was minimal but would like to avoid if possible.
Those look awesome!!
I know this might be fare from a place to post this question but can someone give me a general short non technical answer on how to use a PID to control the roaster? I have a roaster and have been kind worried to try my hand at doing hot dogs with no real way to control the water temp besides the little control knob on the front.
To be honest I think hot dogs are going to come up to heat so fast that you can just get the water to 160 and stir it now and then. They are going to take just a few minutes to get to 155. Stay with the roaster. You can really screw up your sausage at this point.
Those look really good. Did you insert the temp probe at the very beginning of the cook? When I make snack sticks I wait until the casings have cooked a little while before I put the temp probe in. Haven't had any blowouts since I started doing it this way.
Mike
Yeah it was right at the beginning as I knew it would be quick to finish off. I will wait a but when I do summer sausage tomorrow. What should I guess time wise on water bath finish after smoke? 30 mins an hour?