OK, so you have cure #1 in the fattie...you're good then. Did you wrap the fattie with bacon?
So, pull the summer sausage and put in sous vide bath @170. Then I'd kick the temp up to 250* and finish the fatty on the smoker with a probe inserted and pull when it hits 154* for 4~5 minutes then pull it. Oh- and move the fattie up to middle rack when you kick up the temp.
So, pull the summer sausage and put in sous vide bath @170. Then I'd kick the temp up to 250* and finish the fatty on the smoker with a probe inserted and pull when it hits 154* for 4~5 minutes then pull it. Oh- and move the fattie up to middle rack when you kick up the temp.