I have read lots of posts here about SV summer sausage. Lots of good info but I can't seem to put together a step by step. All seem to smoke for a period of time then drop in a 152 degree SV for X minutes. I guess my main question is do you bring the bath up to temp before dropping the SS in or treat it like a smoker and slowly bring the water temp with the SS in it. The hand full of times I have tried with the water up to temp I get fat out.