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?
Steam Cabinet of Sorts
- sawhorseray
- Veteran
- Posts:1110
- Joined:Fri Jul 27, 2012 20:25
- Location:Elk Grove, CA
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
http://www.amazon.com/Calphalon-Contemp ... 53&sr=1-30
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
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