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Is it really necessary to drop the sausages in an ice bath after a Sous Vide poach? They aren't going to overcook. Does the ice bath help the casings get that snap?
I'm not worried about carry over . If you ran the SV at low temps like 140 , you need to get it cooled down to under 40 degrees and in the fridge . Baldwin has a section in his charts about cooling .
I've been smoking at around 100 for 4 hrs and SVing at 152. Sausage usually hits 152 in about 30 mins. 10 min ice bath and then into the fridge overnight to bloom.