Ideas/Suggestions on a smoke then sous vide venison summer sausage

[dirtsailor2003]

I also vote for the 140°. You mention adding cheddar cheese, hopefully high temp cheese.

 

[gnatboy911]

I did some andoullie, some kielbasa, and hot dogs. I smoked them for a few hrs at a low temp, maybe 120/130ish I don't remember exactly. mostly to impart smoke flavor and dry the casings. I took them back out and put them in the fridge overnight. Then vac sealed and SV at 140 for a couple hrs. Cooled, and straight to the freezer. Came out delicious. All of these were pretty lean recipes since I was using elk meat so the SV kept it from getting dry I think.