glen
Can you please explain, What is your “graduated step up heat method in the sous vide?”.
I vac sealed my sticks in 21 CM casing and set sous vide to 155 for 2 hours. Then ice bathed. Appreciate if you could explain your process using the sous Vide.
Also, can you point me to the charts you referenced below…
“There are souse vide diameter/heat/time/pasteurization charts on line that are very helpful”.
Thank you!
