With sous vide where the product is sealed in plastic, the heat is going to drive some of the moisture out of the product and it has no where to go and will be trapped in the bag.

The two things I thought that went wrong was since it was only five pounds I mixed by hand and might not have gotten full protein extraction. The second was that not stepping temp might of not allowed carrot fiber binder to work.

Also note that I added a minimal amount of water during mixing, so in my case I started out with less moisture than when I smoke or oven process

Dr_Pain You may be correct using a lower temp like 160 and carefully monitoring

But the first time I tried summer sausage totally in sous vide I put them in at 170 for 2.5 hr. and ended up with a lot of tasty broth in my bags and summer sausage the consistency of a sponge LOL
Didn’t want to chance it after that

I think since the end temp should be 150F that the sousvide should be set at that temp. That should be safe against fat out

But the first time I tried summer sausage totally in sous vide I put them in at 170 for 2.5 hr. and ended up with a lot of tasty broth in my bags and summer sausage the consistency of a sponge LOL
Didn’t want to chance it after that

benj11317 Let me clarify

The 1 tablespoon was the approximate liquid lost during the Sous Vide cook (I vac bagged)
I rested the tubes out of the refrigerator at room temp for around 30 min.
With sous vide set at 110 for cook 30 min.
Reset SV to 130 cook for 40 min.
Reset SV to 145 cook for 40 min.
Reset SV to 155 cook 40 min, then ice bath
I forgot to add in the 10 minute time lag for the SV to reach each target temp therefore actual in SV time was 2.5 hrs.
I changed my original post to reflect that

I figured staging temperatures would help set the fat like smoking stages

That is a very good schedule but I am wondering if it is necessary. The beauty of sousvide is that you won’t create the an uneven cook in the meat or create a hardening of the exterior which would slow or prevent proper cooking of the middle. It would be a fun experiment to compare side by side

The 1 tablespoon was the approximate liquid lost during the Sous Vide cook (I vac bagged)
I rested the tubes out of the refrigerator at room temp for around 30 min.
With sous vide set at 110 for cook 30 min.
Reset SV to 130 cook for 40 min.
Reset SV to 145 cook for 40 min.
Reset SV to 155 cook 40 min, then ice bath
I forgot to add in the 10 minute time lag for the SV to reach each target temp therefore actual in SV time was 2.5 hrs.
I changed my original post to reflect that

I figured staging temperatures would help set the fat like smoking stages

Looks great glen one thing to consider is that if you are using |Encapsulated-Citric-Acid you need to let it cook at above 130 for an hour to melt all the encapsulation. Looks great though!

That is top notch information I didn’t know. I am so thankful for this site. Burning it in my mental cooking book minimum 130F/1Hr for ECA