finishing off with steam

Discussion in 'Sausage' started by fdiamont, Mar 5, 2010.

  1. fdiamont

    fdiamont Newbie

    Good morning from East Texas.
    Do any of you have any pros and cons on finishing off the last 15 or 20 degrees of your sausage with steam? I have done this a couple of times and wondered if it was altering the flavor of the finished product. I don't have a steam cabinet but just use the electric smoker and change out the sawdust pan for a pan of boiling water. It's amazing how much faster the internal temperature of the sausage will rise.
     
  2. c crane

    c crane Newbie

    i've been finishing deer bologna for years in a hot water bath, an old butcher taught me that trick--it saves alot of time!!! i assume steam would work the same way.
     
  3. bbally

    bbally Master of the Pit OTBS Member

    Steam finish is great. Also if you have never showered your sausage to bloom them (cured products) you will be amazed at how much more full they stay if they are showered on the cool down.
     
  4. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    I've not done it yet, but it sounds like a great way to finish off what would otherwise be a long ending to the session.
     
  5. rbranstner

    rbranstner Smoking Guru OTBS Member

    Can't say that I have ever tried it. What is your process to getting it to steam at the end?
     
  6. bbally

    bbally Master of the Pit OTBS Member

    I use one of the plug in electric tea kettles.
     
  7. fdiamont

    fdiamont Newbie

    Just leave it hanging in the smoker and keep boiling water on the heating element until the internal temp. reaches around 152. The give it a cold shower.
     

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