Water-bath after smoking

JDNC · October 09, 2009, 08:40:38 PM

Does anyone use a water-bath after smoking to bring the IT up to 152 ? Looking for a quicker way and also maybe keeping the casings from getting as dry. Eldon Cutlip suggest after smoking and an IT of 120-125 putting in a water-bath of 170* and bring the IT up to 152* which is only supposed to take 8-10 minutes for links and 25-30 for salami. If it's that quick why waste time in the smoker? Just wonder if anyone is using this method.

JD

Quarlow · October 09, 2009, 08:45:14 PM

So what do you do put it in a plastic bag with a temp probe. I've never heard of this.

Hopefull Romantic · October 09, 2009, 09:57:12 PM

Not much of an authority on the jerky subject as I have not done any yet. But I have been reading quite extensively on this, here and elsewhere, never heard of that before JD.

HR

classicrockgriller · October 09, 2009, 09:59:57 PM

Quote from: Quarlow on October 09, 2009, 08:45:14 PM
So what do you do put it in a plastic bag with a temp probe. I've never heard of this.

Hot Water?

Mr Walleye · October 09, 2009, 10:14:26 PM

JDNC

I've heard that commercial smoke houses do exactly that. Their units are designed to apply smoke, then switch to steam to finish it. It is done to speed the process up as I understand it. If I remember correctly there is some information on the process in Rytek's book but I would have to check to be sure. I believe they take the IT up to 135 degrees before they apply the steam. I have played with the idea a bit with some success. In my large smoker I tried smoking as normal until the IT of 135 then I put a hot plate in the bottom of the smoker with a large pot of water and let it go. I have only done this a couple of times and so far it does appear to speed the process time up a far bit, not as fast as the times you mentioned but it did shorten my overall time by 1 to 2 hours.

Mike

Habanero Smoker · October 10, 2009, 01:27:30 AM

I use that method for hot dogs, but not for other sausages. For me it seems to change the texture if the sausage isn't an emulsified sausage.

There is a member that uses the technique that Mike describes, using a set up in his Bradley. I have tried it once with limited success, and will try that method again.

Steaming Sausage

JDNC · October 10, 2009, 07:20:36 AM

Well..I don't know how the salami will be but I was forced into the water-bath. I put in the chubs last night and set my PID for final temp at 170* after smoking. When I got up this morn I found my IT at 128* and my PID was displaying only 134* and I knew something was wrong. I found my OBS was not heating at all. I just happened to have one of the electric roasters by Toastmaster and I filled it up and preheated the water to 170*. I placed the chubs onto a rack that sits in the bottom and placed then into the water. After about 35 minutes I had a IT of 152*. Put into cold water until an IT of 140 and hung them up to bloom.

NOW..can anyone help me on the smoker problem. I posted on the OBS section of this forum but need all the help I can get. I've never had a problem with heating. My PID this morn was showing a steady green light (as it couldn't get the temp up) so I figured it was ok but I still took it out of line and connected the smoker directly to the smoke generator..but no luck. I felt the element and it was cold. The front light on the control panel of the smoker is lit and dims and brightens as you move the slide control back and forth.

Question..is the element removed from the inside by removing the little cage that surrounds it? And if so can the element be checked with a meter to determine if it is bad. And also the element terminals in the smoker are both legs hot or just one side and which side?

pensrock · October 10, 2009, 07:28:14 AM

I have heard about this process but never tried it myself. I like my sausages now so I do not mess with the process much if at all.

Habanero Smoker · October 10, 2009, 01:41:03 PM

On the porcelain fittings on each end there are two screws. Use a phillips screw to remove the screws (be careful not to loose the washers, then take off the reflector. Once the reflector is off, remove the fittings. Grasp the element and pull it towards you. You will need a small adjustable wrench to remove the nuts that connect the wires to the element, again being careful not to loose the washers. To reassemble reverse the steps.

JDNC · October 10, 2009, 02:22:56 PM

Thanks, I got it out and checks bad. Now if I just order another from Bradley.

JDNC · October 13, 2009, 05:02:34 PM

Well, before this thread dies I would like to add that I found this water-bath method in Eldon Cutlip's "Sausage & Jerky Handbook". His method is after smoking and bringing the IT to 120*-125* to remove the sausage from the smoker and submerge in a 170* water-bath until the IT reaches 152*-155* or continue cooking in the smoker until you reach these IT temp's. He states that it takes about 8-10 minutes for linked sausage or 25-30 minutes for summer or salami. As I stated above, I was some what forced into using this method due to my heat element going bad the other night. I used an electric roaster filled with water and it worked great. I placed my salami in at 170* (water temp) and in about 35 minutes the IT was at 152*. I really didn't find any problem with the taste or texture. The salami was great. I'm seriously considering using this method in the furture as it's so fast. I need to put this blasted electric roaster to some use anyway. I did notice that there seemed to be less shrinkage with this method. If someone would try this I would like to hear about the results.

JD

muzzletim · October 13, 2009, 05:34:44 PM

I have used this method alot as it speeds up the process by 4 or 5 hours! works great! I fill my turkey frier pot about 1/2 full of water on the stove and get the temp up to 170 or 180. This takes awhile so the last two batches I have put about 3 inches of water in the bottom of my turkey frier and bring it to a boil, I cut a dowl that fits across the strainer and hang 4 or 5 rings of sausage on that, I cover it with the lid while the water is boiling, it is amazing it comes up to 151 IT from 135 in about 5 to 6 minutes. I am sold on this method!

JDNC · October 13, 2009, 06:05:54 PM

Tim,..do you mean you are really steaming the sausage? If so, that might be the easiest way. I'll try it.

thanks, JD

muzzletim · October 13, 2009, 06:50:50 PM

Yes, with just a couple inches of water in the turkey fryer, which is tall, when I put the dowel across the top the sausae hangs down but above the water by a 1/2 foot. It really works well, the steam seems to almost intantly heat the IT up.

HawkeyeSmokes · October 13, 2009, 07:19:02 PM

Quote from: JDNC on October 13, 2009, 05:02:34 PM
Well, before this thread dies I would like to add that I found this water-bath method in Eldon Cutlip's "Sausage & Jerky Handbook". His method is after smoking and bringing the IT to 120*-125* to remove the sausage from the smoker and submerge in a 170* water-bath until the IT reaches 152*-155* or continue cooking in the smoker until you reach these IT temp's. He states that it takes about 8-10 minutes for linked sausage or 25-30 minutes for summer or salami. As I stated above, I was some what forced into using this method due to my heat element going bad the other night. I used an electric roaster filled with water and it worked great. I placed my salami in at 170* (water temp) and in about 35 minutes the IT was at 152*. I really didn't find any problem with the taste or texture. The salami was great. I'm seriously considering using this method in the furture as it's so fast. I need to put this blasted electric roaster to some use anyway. I did notice that there seemed to be less shrinkage with this method. If someone would try this I would like to hear about the results.

JD

Been doing hot dogs and ring bologna this way and works great. Much faster with great results IMHO!