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I am thinking about buying and trying the sous vide method you use but it's the first I had heard of it. Does it change the looks or taste of the sausage, or what ever type of meat your using? Is it best to buy the submersable one or the other? Am I correct in thinking that you stuff the meat...
On here is the first that I have heard about using a Sous Vide can anyone tell me about it? I understand that it is cooking in water, does this affect the taste? The time of cooking? How would you use this with a small or large batch? How would it be used for snack sticks?
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