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  1. kabobert

    Any thoughts on using sous vide to finish sausage

    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.
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