Has anyone here made chicken hot dogs before. I just made a 5lb batch with cure #1 and stuffed in celulose caseings then smoked for 4 hrs. Ive got them in the sous vide right now at *155 but it occured to me that the safe finish temp for chicken is more like 165. The recipe i used is from the book Home Sausage Making. That recipe just says to simmer the links for 30 mins or till cooked through. The only recipe i can find that has a finish temp is a Rytec Kutas recipe and it says finish to *152.