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I set sv at 145 thinking this is 10 degrees over what the eca should breakdown at. Chart say 3.25 hours for 2.5 in casings. I plan on giving it an extra hour. Then ice bath for an hour and in the fridge for a couple day before freezing if it doesn't all get eaten on Thanksgiving!

Thanks for info mossymo. Do you get any fat out running 155 for 3 hr?

I finished my first batch of summer sausage sous vide at 143.5 last weekend and it turned out good. I would like to try again with the addition of ECA. I will smoke sausage first at 135ish for about four hours before moving to sous vide set in the low 140's. With my diameter casings (2.5 in)...