Elk Suasage
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Hickory Smoked Elk Sausage for 1 hour then Sous vide at 140° for 3 hours
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Ingredients for 4
Directions
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Step 1
1 hour smoked with Hickory at 150° Vacuum seal and Sous vide for 3 hours at 140° Chill to bring down internal temp then reheat to crisp up the skin on the grill or in a pan with butter