When y’all SV sausage, do you still walk your temp up as you would in a smoker? Or do you just set it and forget it? Along the same lines, do you get the water to temp first or put the sausage in cold water and let it come up to temp with the water?
Seems like putting the sausage in cold water might sort of mimic the effect of walking the temp up in stages.
Jbo
Seems like putting the sausage in cold water might sort of mimic the effect of walking the temp up in stages.
Jbo