Grimpuppy Thanks. I thought that was the case.

bocephus Thanks. I found a few other Sous Vide posts and may incorporate some of their ideas and experiences too.

I have perfected my Lebanon bologna summer sausage. I usually use my pellet smoker for smoking it, even though I have trouble keeping it at low temps (125 f) for the first part. I have a great sous vide and have used it to cook my filet mignons and then finish them in a hot skillet.

Any thoughts, suggestions, and feedback on the three (3) possible options below?

1 - I make my summer sausage mix, start it in the smoker until I get it to 125-130 f (it should be dry enough and have gotten plenty of smoke) and then vacuum seal and place in the sous vide until it reaches 160. Then ice bath it as usual.

2 - I make my summer sausage mix, start it in the smoker until I get it to 125 f (it should be dry enough and have gotten plenty of smoke) and then vacuum seal and place in the sous vide until it reaches 145 f. Then put it back in the smoker at 175 until internal temp hits 160 f. Then ice bath it as usual.

3 - I make my summer sausage mix, start it in the sous vide, vacuum sealed, until I get it to 145 f . Then place it in the smoker at 175 until it reaches 160 internal. Then ice bath it as usual.

I am an old Jarhead and this is my first blog post so feel free to also email me your thoughts, suggestions, and feedback directly - tony.bensel@gmail.com