Looking for the thoughts & opinion of those that are more knowledgeable than me on making fast fermented sausages. If I make a batch of summer sausage with the proper amount of Bactoferm F-LC, dextrose & cure. Then stuff & vacuum seal. From there put in sous vide at 100 degrees for 24 hrs. Pull out of bags & hang to dry before heading to smoker. I figure the moisture from meat would give good humidity. Does this sound good or am I missing something? Would end product be just as good as using fermentation chamber?
Thanks for all thoughts & opinions in advance.
Thanks for all thoughts & opinions in advance.