• Sous Vide Dry Cured Sausage

    WOWWWWWWWW!!! I was not going to click on this link because I have a Louisiana Grill but smoked PB??? gdub3542 I do have to mention that those meat sticks look awesome. How did you manage the thermal cycle? Did you use a smoke tube or did you crack the Traeger as suggested above with the pan of ice? OR did you cook them straight up until they reached internal temp

  • I tried cracking the lid and the lowest I could get it was 150. So I put them in about an hour at 150. Then I let it cook at 165 for another hour. Then I added a 1/2 gal pan of water with a towel hanging out. Cooked like that until done. Went through about a full gallon of water. They turned out really nice

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