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Recent content by kabobert
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I finish my summer sausage with sous vide. Mine are 50mm and I follow the chart at http://douglasbaldwin.com/sous-vide.html#Table_5.1 .
It says 140 deg for 2.5 hours, however I do mine for 4 hours. Sausage turns out great, doesn't fat out, smoke first, then cool rapidly. Works great.