u/Grand_Palpitation_34

I highly recommend this tool. I haven't seen any posts with people using sintered glass filter funnels. Idk there might be.... anyhow you can use them with a hand pump or a electric vacuum pump with a cold trap. You can filter in a matter of seconds. And the product comes out almost dry. You just scrape it off and dump right into a dish to finish drying. Pic 2 and 3 after after a few seconds after turning off the pump. Very little wasted into a coffee filter. Not very expensive and saves a lot of time. FYI they can get clogged but you just run hot water through it followed with a little ETOH to dry it and its ready to go.

I like to use silicone skull 💀 molds to freeze my leftovers. Freeze it in the molds and vacuum seal for nice sized portions. This is some Texas no bean chili. Its just fun and I love Halloween. 🎃

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So the results are in for the pickled sausage science. I went about 3 weeks in the brine.The clear all around winner was the Greenridge beef stick. It retained a good texture and flavor hot and cold.

Here is a chart for my ratings. When the sausages are cold they all have a very similar flavor and texture. If you eat them this way the type of sausage doesn't matter as much IMO. I highly recommend warming them to just slightly above room temperature. The flavors and textures are 10x better this way. If you make them hot the vinegar gets overpowering. The hebrew hot dog was very good, warm, maybe one of the best, but the cold texture was probably one of the least favorite. Litl smokes had soft but pleasant texture.

I omitted the salami. Boiling the salami didn't turn out as well as unboiled. It seemed to strip much of the flavor. It made it bland and the texture was kind of grainy. I don't recommend boiling.