Nice stuff, Joe!
I used to brew 10 gallon batches in a recirculating infusion mash system (RIMS) that is mostly homemade. I may repurpose some of that equipment to try this next time.
I just completed my very first summer sausage recipe. I’m happy with the results, but I was up until 0430 waiting on it to get up to 160.
This should eliminate the evaporative cooling, and speed up the process quite a bit.
Keep us updated when you give it a go!