Sous Vide Summer Sausage

[bill ace 350]

Awhile back i saw a chart someone posted, specifying the the time and temperature to Sous Vide sausage of a given case diameter.

Can't find it.

Appreciate it if someone can point me in the right direction.

Thanks.

 

[smokerjim]

daveomak had a chart somewhere

 

[Winterrider]

Summer Sausage Casing question With SS making

Ok, so I’m starting to look at doing summer sausage. I don’t have any of the supplies yet (seasonings, casings) and had a few questions about what I’m reading. I’m looking at the 2.9” casings from Walton’s. My question is do I want the pre stuck casings or not? Also what’s the difference in...

www.smokingmeatforums.com

Post #20 in here is all I could find, if it will help.

 

[smokerjim]

under dougb's broccoli and cheese sausage post dave has his chart on post 13, but i don't know how to get it to here.

 

[Winterrider]

Per @smokerjim .

Broccoli cheese sausage

Theres a local place that sells this great smoked chicken sausage with broccoli and cheese in it. Id like to replicate it, but other then winging it, so to speak, Im blue in the face searching the net. Im assuming just add some blanched broccoli to the mix when grinding, along with cheese...

www.smokingmeatforums.com

 

[chopsaw]

Here's the whole thing .

A Practical Guide to Sous Vide Cooking

Under list of tables I use Table 5.1 . I use 140 for temp on sausage . Use the temp you like . Use size and time on the chart , then add some time to that to be safe . I normally add an extra hour .
Also cooling down is important . I put the summer sausage in a cooler and throw a bag of ice on it .

 

[bill ace 350]

Thanks everyone. Found a bunch on line.
Appreciate the help.