Elk Suasage

Anova Culinary

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. 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