Just read this entire post and, once again, I learned a ton about sausage making.
Great post!
Next batch will be dried/cold smoked in my MES40 then bagged and SV'ed in a cooler (...I don't think I can drop it in the water just yet)
- Should I shrink wrap it like it is ready for the freezer before I SV it? Pull it from the SV, blot it dry and freeze the extra?
- Does it make juice in the bag from the SV heat even though using low temps?
I found the busted link (from above) to be here:
https://douglasbaldwin.com/sous-vide.html#Table_5.1