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Baba Yaga said:
Those sous vide immersion (stick type) cookers do circulate the water already, otherwise they wouldn't do their job properly. At least the ones I saw did.

I use a bench top unit I got for cheap at a thrift store but if I would use an immersion unit I would build me a pasteurizing bath out of a
cooler (coleman or what ever brand) because it's insulated and does keep the temperature better. It will take longer to get the core temp up as
you are keeping the water at pasteurization temp only.

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Baba Yaga said:
My cooker is basically a slow cooker that has a sous vide function so I can set temp and time.

Never measured how long it takes to reach core temp. It will also depend on the volume you are pasteurizing. I do like 6 hrs minimum but I always
prep the maximum amount I can fit in there which is 3.5 quart in a single container.

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pureshrooming said:
I just built one of these to replace my sous vide. Used a cooler I already had but this parts will carry over to whatever you want to put them in.

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Nice little rig!

I was lookin at those bucket heaters they look cool.

Is there benefits from using the bucket heater over the sous Vide?

Those bucket heaters look like they get fucking cookin , are they able to be temp set at all or it relies purely on the ink bird.

Considering the precise temp control with sous vide and its built in " heat dispersing function " it seems like an ideal choice over the bucket heater no?


ps thanks for the feed back guys, I think ill make a sweet litte cooler rig aswell

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Luminous7 said:

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Baba Yaga said:
My cooker is basically a slow cooker that has a sous vide function so I can set temp and time.

Never measured how long it takes to reach core temp. It will also depend on the volume you are pasteurizing. I do like 6 hrs minimum but I always
prep the maximum amount I can fit in there which is 3.5 quart in a single container.

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6 hours at 140-165F ? wow thats longer than I thought was needed.

Would that long of time be needed for Jiffy mix casing? ( peat most, coir, lime ) Or is the 6 hours more for Manure type subs?

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Baba Yaga said:

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Luminous7 said:

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Baba Yaga said:
My cooker is basically a slow cooker that has a sous vide function so I can set temp and time.

Never measured how long it takes to reach core temp. It will also depend on the volume you are pasteurizing. I do like 6 hrs minimum but I always
prep the maximum amount I can fit in there which is 3.5 quart in a single container.

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6 hours at 140-165F ? wow thats longer than I thought was needed.

Would that long of time be needed for Jiffy mix casing? ( peat most, coir, lime ) Or is the 6 hours more for Manure type subs?

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No, it doesn't really matter what you're pasteurizing as long as what ever you are putting in there is homogeneous and has a small particle size, 
no big solid chunks in it. I do it that long because I usually pasteurize a large amount as a single mass at once. If I would just do
a small amount or would split it up into individual quart jars I would do less time of course. It all depends on the size, that is also why
you have to sterilize big grain bags for longer than grain jars. It takes more time to heat up the center, because the center is further
away from the outer surface.

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