Steam Cabinet of Sorts

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Rick
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Steam Cabinet of Sorts

Post by Rick » Mon Dec 16, 2013 17:11

I was thinking that I'd like to try finishing some sausage that required a hot water bath used to get to the final temp, by using steam.

Although I don't have a real steam cabinet, I was thinking of bringing the sausage up to a temp of say, 135, in the smoker, and then removing the sawdust pan, which I'd replace with a tea kettle of boiling water. Adjust my temp control upward a tad to allow the warm steamed air to complete the sausage to the final temp using an IT thermometer.

So are there any big holes in my idea that you see, that I haven't addressed?
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sawhorseray
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Post by sawhorseray » Mon Dec 16, 2013 17:24

How a high a smoker temp would you have to reach to create sufficient steam? I wouldn't think you'd want to be going over 170° on your smoker temp max. RAY
“Good judgment comes from experience, and a lotta that comes from bad judgment.”
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redzed
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Post by redzed » Mon Dec 16, 2013 20:16

The very exp. Commercial smokers have ability to finish the product in the same unit. But it is high temp steam for a short period of time. Might be a challenge to accomplish this in a draughty smoker using a pan of hot water.
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Bob K
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Post by Bob K » Mon Dec 16, 2013 20:39

If you have a stockpot with a steamer or pasta insert that may be a better option. I have done that many times instead or a hot water bath.

http://www.amazon.com/Calphalon-Contemp ... 53&sr=1-30
Rick
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Post by Rick » Mon Dec 16, 2013 21:04

I was just thinking that if I heated a tea kettle of water to boiling on the stove before putting it into the smoker, it shouldn't take much to get it to whistle steam. It wouldn't be as though I was starting from a dead run with cold water. Just a thought is all.

Then again, perhaps if I had a commercial food warmer or roaster, and put an inch of water in the bottom with a trivet plate of some type for the sausage to rest on. One could set the temp high enough to create steam from the water and the lid would keep it captured inside the roaster/warmer.

Maybe steam finishing is just out of the reach of the home sausage maker financially! LOL
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redzed
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Post by redzed » Tue Dec 17, 2013 05:06

Rick, there is nothing stopping you from trying! It might work. :lol:
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