Midwest_kc believe or not by request i made and ultra low fat summer sausage that turned out very good for be a healthy alternative. 70% beef chuck and 30% lean pork loin, but I cooked it extremely slow to keep it edible.
All 1 hour times with a full water pan
100f, 110f, 120f, 130f, 140f, 150f
170f 2 hours
Then into a 176f water bath until internal temperature of 160f was reached.
Yes it was and all day cook, but it worked.