I was making a batch of wild pig jalapeño cheddar sausage today and ran out of time as i'd set the MES temp too low before going out on some errands and then had an evening appointment. The IT of the links was about 123 or so and I'd earlier smoked them for a couple of hours. I pulled out my sous vide and set the water to about 155 and put the sausage directly in the water bath - about 45 mins later they hit an IT of 152 and I pulled them out, dunked in an ice bath, and now have them in the fridge overnight before packaging tomorrow.
This seems so easy that I think I'll use it going forward. What's the right process? I use cure. At what point would I take them from the smoker to the water? Do they need the ice bath after? Should I hang them at room temperature for some time after to dry out?
thanks!
This seems so easy that I think I'll use it going forward. What's the right process? I use cure. At what point would I take them from the smoker to the water? Do they need the ice bath after? Should I hang them at room temperature for some time after to dry out?
thanks!