Did an experiment on some summer sausage and was very pleased with the results. Used 2 pounds of ground venison, 1 pound of ground pork and then added garlic summer sausage seasoning and cure #1 weighed out for 3 pounds of meat, gave it all a good mix and let it set overnight in the fridge. The next day stuffed the meat mix into 2 fibrous casings and into the smoker at 110° for an hour with no smoke, then bumped the heat to 130° and started applying smoke. Smoked with a combination of hickory and apple pellets in the Maze smoker for 3 hours.
Then placed the summer sausage separately into vacuum sealed bags and into a sous vide set at 155° for 3 hours.
After the sous vide the summer sausage was placed in a cold water bath and then refrigerated overnight.
The summer sausage turned out excellent, the texture and flavor were perfect!
Thanks for looking!