wdaly I always leave mine in the smoker till it stalls. These stalled at 140. Sous vide to 160 then the ice bath. I’ve never used the celery juice powder. I’ve heard about it on here a few times. Be sure to let me know how yours turns out. Mine were a big hit here. It’s probably my favorite of all the sausages I’ve made. But there’s always a few more to try. Have a great day.