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Thank you very much. That is the answer I was looking for!

Thanks! I did the experiment above with 5 seperate 1 lb chubs cooked at different temperatures shown in the chart. There was very little to no difference in texture. Others said they were all the same. So is 140° for 12 minutes in a smoker considered safe. Newbie here just looking for answers I...

I have a question about my previous sous vide experiment. If 140° for 12 minutes is ok for sous vide sausage, why do most of the recipies state to cook to 152° or higher?

This may be a long post but with all the different opinions and information on sous vide summer sausage I thought I would do an experiment. I found the results to be very interesting and thought I would share what I found. I will attach all the information for you to view. The experiment was on...