We just cased 20 pounds of meat - then cooked it 300 degrees and it got to 165 degrees in 1 hour. We used the LEM Summer Sausage seasonings and cure. Instructions were for NON cased - the cased were supposed to refrig overnight and then cook at 180 until 165 degrees.
Anyone ever make this mistake? Will it be any good? Do we need to do anything else?