Advice needed

[johndeer]

is it possible to smoke cured sausage for about 4 hours and then vac bag them and sous vide them to finish?
If so what would be the advice on times and temps for that kind of process?

 

[chef jimmyj]

Sure, that would work very well. Can't say how long but 150°IT is the goal...JJ

 

[johndeer]

Thanks
I’m thinking of starting the smoker at 120 deg for about 1 hour to dry a bit then bumping temp to 130 and holding it there with smoke for 4 more hours.
Then sous viding them in a bath starting at 130 and set for150 so it would ramp up slowly and holding it there for 1 hour?

 

[BGKYSmoker]

Take your cured smoked sausage (in the smoker) to (meat IT 145*) then vac seal and SV starting at 155* until you get your IT of the finished to 151-152*

 

[Fgignac]

Take your cured smoked sausage (in the smoker) to (meat IT 145*) then vac seal and SV starting at 155* until you get your IT of the finished to 151-152*

Based on my experience, this is also the way I would do it

 

[Braz]

Take your cured smoked sausage (in the smoker) to (meat IT 145*) then vac seal and SV starting at 155* until you get your IT of the finished to 151-152*

If you have the sausages vac sealed and in the SV at 155* how will you know when the IT hits 151-152*? You can't stick a temp probe in without compromising the vac seal. Wouldn't it be better to set the SV temp to, not above, your desired finish temp?

 

[chef jimmyj]

Nice thing about SV is precise control. Set for the desired finished IT and you can't over cook the meat...JJ

 

[johndeer]

That’s exactly my thoughts,
That sous vide has made some fine tasting food lately.
Just trying to justify the money I spent on the Joule to the wife!
Buy first and ask for forgiveness later or when ya get caught.