water baths

[fuzzy3955]

some one said when giving sausage a water bath bring the water to 180 F and pull sausage when it floats is this correct or not and how long after smoking can this be done

[JZ]

Don't know what kind of sausage you are doing but there are instructions on the recipe site that recommend a water temp of 160* and an internal sausage temp of 155*. That is the way I do it and it works great. Just get an instant read thermometer and take temperature readings of the sausage by lifting out of the water with some tongs and poking the thermometer into the sausage. Take readings on different sausages as they may not all  cook at the same time. Note that it does not take long to cook them this was and you should check often.

I have put them in the water bath right after the smoke ( 1hr dry time and 3 hrs smoke time) but usually give it another hr in the smoker before going into the water bath.

[pmmpete]

If you use a 180 degree water bath, you risk melting the fat out of your sausages.  To avoid melting the fat, keep the water temperature at or under 160 degrees.  The density of sausages doesn't change as they reach or approach 155-160 degrees, so the sausages won't start floating when they reach the temperature required to produce safe sausages.

A convenient way to monitor the temperature of your water bath and the internal temperature of your sausages is with a pair of digital thermometers with probes on wires.  Adequate digital thermometers with probes can be purchased at discount stores for about $15 each, and more upscale thermometers for about $25 each.  The probes on these thermometers aren't waterproofed where the wires enter the probes, and if you get water into the probes you can damage them.  To avoid this problem, before you use the thermometer, waterproof the area where the wires enter the probes with a flexible silicon or rubber caulk or gasket material.  To produce as good a seal as possible, try to squish the silicon or rubber down into the back of the probe along the wire.  Even after I have waterproofed a probe, I try to keep the wire end of the probe out of the water.  No point in asking for trouble!  I have made holders for my thermometer probes out of small spring clamps mounted on magnets, which I stick on the rim of my turkey roaster.

[drano]

I'll dig up this topic since its time I move into water bath for sausage.
What roaster size?  18 or 22 quart?  I see on Amazon and wally world, both are about the same price, and a 22 qt is about 4" wider and about 1" longer than 18 qt.  I'll make summer sausage, snack sticks, and most likely ring bologna.  I like 10 to 20 pound batches. 
Also, I borrowed a friend's 18 qt roaster to see how temp management worked with just water in it (~1/3 full).  Seemed like it didn't want to stabilize, or might take hours to do so.  Do you guys set the temp control at say 300 deg, monitor the water temp come up, then adjust the dial down to hold your 165-170 deg temp? 
I've got a gas stove with a couple big burners, so another option is using the roaster pan on the stove top to hold and control the temp.   
Please let me know preferred roaster size, and how you get/maintain 160ish degrees water temp to make my next test run better.  Then onto a batch of sausage.
Thanks
drano

[OU812]

I have an 18 qt and it works for every thing I need

The trick for an constant temp is it needs to be full of water, or within an inch from the top

I fill mine a couple hrs before I need it and stir it every now and then

Got mine marked at 160, 170 and 180 with a sharpie

Turn it on at 200, watch the temp and turn down as it comes up to temp you want

[Kevin A]

Most of the turkey roaster available on the market today seem to start @ 200° as the lowest setting. This is, of course, too hot for poaching but one can still use this type of device if the temps are carefully monitored to keep them around the 160-165° target temps. This may involve 'baby-sitting' for 30 or more minutes, adding cooler water and/or shutting off the unit.... :-\
Stovetop (with gas) may give you better temp control, but you'll simply need a pan large enough to hold the load.
Some guys do use the stovetop method with good results. Accurate temp thermometers a must.

I was fortunate to find a vintage turkey roaster (circa 1950) that has a large enamel basin and a temp dial that starts @ 150°  :)

Kevin

[devo]

I use my aurbins pid to control the temp. Works great for me.

[OU812]

The temperature dial on mine starts at 0 and goes up from there, the first printed temp is 200 but I can keep it steady at 160 with no prob

[Kevin A]

The temperature dial on mine starts at 0 and goes up from there, the first printed temp is 200 but I can keep it steady at 160 with no prob

This 'old reliable' roaster is quite consistent at holding temps.
THey just don't make 'em like this anymore.  ;)
I set the initial dial temp to 175° with a basin full of warm water. In about 15-20 minutes, the water is at the desired 160-165° temp and I set the dial back to between the 150-175° indicators. It'll then hold the temp rock steady for hours.
I also like the height of the unit, handy for poaching both inside & outdoors.

[devo]

Ya like you said
"THey just don't make 'em like this anymore."
Me jealous   ;D ;D

That would be a something I hope your kids will keep for a very long time. And there grand kids could sell it on ebay and be very rich  ;D ;D ;D

[Kevin A]

I've seen them come up now & again for auction. Some $$$—I lucked into this one off a local seller on Craigslist for about $50.
It belonged to the seller's aunt who NEVER used it in the 50+ years she had.. He used it once. It still had the original tie-bands on all the 'accessories.'

[devo]

Ya I remember when you got it.....I'm still  jealous    :) ;D :)

[pikeman_95]

I love the turkey roaster but I believe in go big or go home. Stick to the 160 degrees and remember to seal up the end of your temperature sensors. I rub dip and grip seal into the wires where they enter the probe so if they take a dip in the water they don't get ruined.

[devo]

Hey what the heck it;s only

[drano]

Thanks everyone for the great replies.
I'll check out wally world's 18 qt roasters next time I'm in town.
I know some brands are 1450 watts, so if I find a cheaper one, I'll make sure it lists watts.  I'm guessing it doesn't take much to maintain temp, but getting it up to temp will be faster w/ more power. 

Now I'm reading the recent 900 watt fin element post, and am wondering if this is better than the dual element mod.  Sure seems like heat should come off fins better than 2 glass rods.  My house is hot water baseboard heat, and it works very well with all of those fins on the water pipe.  (can't say the fuel oil burner is very efficient though!)