I’m intrigued with this method but have a few questions. I see Jon said smoker until internal temp of 130 then place into the sous vide. Do I need to vacuum seal or put them in naked? 2. My sticks are usual about 2 feet long so can I just put them in a meat lug with the sous vide? What size of sous vide what I need? I assume I give them the normal ice bath when they reach 160 i.t.? I do about 800 pounds of venison a year for friends and family and this process seems like it could save me a ton of time. I prefer to use natural casing for my snack sticks and sausage. Does this method affect the snap of natural casings? Thank you in advance!!!