Elk Suasage
Hickory Smoked Elk Sausage for 1 hour then Sous vide at 140° for 3 hours
Author
Mike Laurie
Prep Time: 01:00
Recipe Time: 00:00
Temperature :
140F / 60C
Ingredients
Directions
- 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
Finishing Steps