My last batch (chicken sausage), I put it in a sous vide bath to an IT of 150 (for a couple of hours, so clearly in the safe zone) before I smoked it. For my previous batch of andouille, I brought it to an IT of 135 (again, for a sufficient duration). I took the chicken to a higher temp just to avoid being too pink (although it has cure #1 so it will still be somewhat pink).
Does anyone else sous vide before smoking? Any downside?
I hung it to dry before smoking.
Does anyone else sous vide before smoking? Any downside?
I hung it to dry before smoking.