This thread is more about large diameter sausages, but SV is a great tool to help us process sausages. It’s not a “have to have tool” but it sure is a nice tool to have.Sheesh! Now I'm really confused :) I just bought a brand new MES40 to smoke sausage. Now I feel like I should have just rigged up cold smoker for my current smoker and bought a SV. Am I missing something? Is the SV just another method of getting sausage to temp slowly? i.e. I was planning on doing the slow smoke method with the mailbox mod on the MES.
Take for instance if you were smoking 10 pounds or more of SS in your MES, you may run into a stall. That stall may last a while and can be a bit frustrating to get over, but if you move them into SV, there will be no stall and you will finish on an easy schedule time wise.
Another nice thing about finishing the natural casings in SV is you get a better snap on the casing and less chewy casing than when finished in just the smoker. So just as the MES is good for more than just sausage, so too is the SV good for more than just steaks. This site has a lot of good things on it, one of them is the enabling, sit back and enjoy the ride, we like tools around here to cook with.