WadeI have combined both with salmon and also beef but not really with anything else.
With the salmon I cured and lightly cold smoked the salmon steaks before vac packing and cooking in the sous vide at 50 C (122 F) for 40 minutes. This tasted fine however I actually prefer the texture when cooked at 180 C (350 F) for just 12 minutes.
With the beef joint I first rubbed it and vac packed it overnight before sous viding it to 60 C (140 F) for 6 hours. I then placed it in a hot smoker at 230 C (450 F) with my AMNTS for 15 minutes to harden the surface. This worked very well and the end result was superb.
If anyone needs some sous vide temperature and time guidelines ChefSteps has a great quick guide.
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