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Jimmy dean update

torridice_498271

So I ended up cooking it at 150 for 24 from frozen after repacking in a vac bag. Added homemade biscuits and eggs and made in sandwiches. I don't think the rest of the family would have liked 140, but that would have been my preference. They complained about the 130/1.5hr flank steak that I thought was perfect. Maybe I'll try sneaking it down to 145 next time, and I also need to get more because I had to slice it way too thin to stretch it. Made for an easy weeknight dinner.

Busy night with kid stuff so no real time for better plating or picture.

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Comments

pd3ski_278514

One thing that I noticed about it when done sv, is the twang that I taste done the regular way (patty pan fry) is mellowed out... what did you think?

I don't think anyone would notice the temp difference, a good searing can do wonders for that.

Glad you did it... it's my new favorite way for the Jimmy;D

torridice_498271

I'm not sure I ever noticed a twang before. Next time I need to make sure we have two tubes. I think being able to slice it thicker would really help make this method shine

wolfiegirl

@pd3ski_278514 Twang? ♫ You mean like ♫ musical ♪♪ notes? (if your breakfast sausage is singing to you, please take a deep breath and then have a nice lie down....)

@torridice_498271 Glad you finally had a chance to try this method Torri! Curious why you did 150 instead of the 140 I did. [EDITED: CORRECTED TEMP] As for thickness of slices, while I can't say exactly, I cut them about 3/4" so that's about seven or eight slices that sear off beautifully like pd says. I think if you slice them too thin the searing process will turn them into little hockey pucks. If you're feeding a hungry bunch you'll have to do two or even three rolls. But not to worry. They stay very edible for a good while nicely wrapped and stowed in the fridge.

torridice_498271

I did a bad job planning. I was thinking I'd be slicing them thick when I set the temp. And I just did flank steak the day before and everyone was complaining the 130 resulted in a meat too rare. (I loved it). Then after reading serious eats saying 140 was a non traditional texture and I thought I read that you did it at 140, must have been something else. I think 147 would have been good. I'll get some more and try that next time.

I also wish the tube was a larger diameter that matched the biscuits. Maybe I just need to get a smaller biscuit cutter. I've been meaning to buy a whole set of rounds any way.

pd3ski_278514

byrdie you know you just opened the comedy door wide open with singing sausage ... lol 😂 Jimmy was an entertainer in his own right. My mom met him at a dance in the late fifties and had a couple of dances with him, she speaks fondly of this!

I've just always found a certain sharp flavor to JD that hits my palate. Regarding the temp.. I thought you did it @140... no? It sure was good at that temp... texture for me was perfect. In fact I've got a couple in the freeze right now .. I'll try 145 on one of them.

wolfiegirl

Live and learn....I've been sv'ing for four, maybe five, years and I'm still learning. Believe me! As for the temp, I totally MISSPOKE! It should be set at 140 NOT 147. my bad. I kept thinking bacon instead of sausage. oi.

As for the dough rings/cutters, I've got a nice set of round ones from Ateco. I think it's exactly what you're looking for....and of course....Amazon.

https://www.amazon.com/Ateco-5357-Cutters-Graduated-Stainless/dp/B00004S1CI/ref=sr_1_1?ie=UTF8&qid=1490359084&sr=8-1&keywords=ateco+round+cutter+set

wolfiegirl

So your mom and JD shared a couple moments!? Sweet!! I remember seeing him on tv when I was a kid, singing away. He was a good ol' Texas boy too!

As for the sausage....no, not this one....

...you're right, I did 140. What was I thinking!? Ah, hell, it's Friday morning and I've only had a couple sips of my first cup o' joe. I best correct my first entry! Yikes!!

pd3ski_278514

That's alright byrdie.. we meant what you knew! 😜

pd3ski_278514

You could always take a couple of them or more and combine to a larger shape then freeze. It keeps really well in the fridge.