- Jan 7, 2012
- 2
- 10
I,m new at making summer sausage. I've been following all instruction to the letter and smoking my stuffer (2.5")
sausages in my old Bradley to the correct internal temp. Yet using good meat, 75/25, they are coming out dry.
I have a meat grinder (grinding chilled) and stuffer which is great. Am I doing something wrong?
sausages in my old Bradley to the correct internal temp. Yet using good meat, 75/25, they are coming out dry.
I have a meat grinder (grinding chilled) and stuffer which is great. Am I doing something wrong?