Thanks for all the advice kinda did a combination of all the above. I put in smoker with tray of hickory pellets and smoked for about 3 hours. The pellet tray, with no heat on in the smoker, rose the interior temperature to 89 degrees. After the water bath at 170 degrees and finished at about 155-160 degrees, then ice water bath. In refrigerator overnight and will vacuum seal the next day.
Used sheep casing for the first time and what an experience. There were 19-22mm much to small for my liking. I though they would expand larger, not a chance. After several attempts to fill the casing I found the proper rhythm where they wouldn’t bust open. They split oh so easy when you attempt to fill to much. Funny they have a lot of strength when you stretch them. Not sure what I’ll use next time around, which will be shortly as these were an experiment in taste. All beef, 1/2 beef 1/2 pork, all pork and one other recipe that was all beef, New York strip steak.