OK got a Vnova Sous Vide and a container . Making Kielbasa Sunday afternoon and Smoking Monday .
Looks like Smoke to 130 internal then Sous Vide to 152 internal temp.
Thanks for all the responses

The vinegar in the Franks will cause you a lot of issues getting good protein extraction
works ok for jerky but problems in snack sticks. At least that’s been my experience Others should chime in here if they have a way

Jonathon it will look better in ORANGE

Swedish meatloaf is when all the guys sit down and refuse to work because their gefilte fish lunch was too cold

wonderful.
some background before I continue.
Being born in Deutschland (Germany) and my wife an US Army Brat that spent an extended time there we have been for years looking for a Brat in the Regional flavor we were used to.
Made my first batch of 100% pork Blue Ribbon Bratwurst Seasoning last week… Saw her eyes light up . I must say its as close as we have found anywhere. Will be making much more of these for sure

Sous vide 2 recipes of pprk loin.
This afternoon making batch of breakfast sausage and a batch of kielbsa

Looks good chef. I’m more laid back.
Today it was smoked hot dogs and sous vide deer steaks. Not fancy but delicious

Rib eyes and Country pork ribs.

Looks good chef. I’m more laid back.
Today it was smoked hot dogs and sous vide deer steaks. Not fancy but delicious

Sous vide 2 recipes of pprk loin.
This afternoon making batch of breakfast sausage and a batch of kielbsa

OK got a Vnova Sous Vide and a container . Making Kielbasa Sunday afternoon and Smoking Monday .
Looks like Smoke to 130 internal then Sous Vide to 152 internal temp.
Thanks for all the responses

T bones marinated in Pa’s smoked on. Pit boss smoker grill. Good good good

Pa’ s black bull T bones and Cyclops Greek Chicken breasts vac tumbled, vac packed in fridge to smoke tomorrow.

Thanks guys . definitely looking into the sous vide.

Thanks guys . definitely looking into the sous vide.

wonderful.
some background before I continue.
Being born in Deutschland (Germany) and my wife an US Army Brat that spent an extended time there we have been for years looking for a Brat in the Regional flavor we were used to.
Made my first batch of 100% pork Blue Ribbon Bratwurst Seasoning last week… Saw her eyes light up . I must say its as close as we have found anywhere. Will be making much more of these for sure

Jonathan many many thanks for that explanation. I will read all the links.
Just one question comes to mind
do you cool the sausages from the smoker BEFORE vacuum packing or just vac pack hot from the smoker
Again many many thanks
and of course GO TEAM BLAZE ORANGE