I"m making my 3rd batch of summer sausage and it just doesn't want to get past 149 degrees IT. Been stuck there for hours. My question is that I've seen most of the threads on this forum suggest an IT of 150 -154 degrees. In Rytek's book however, all the summer sausage recipes call for an IT 0f 140-145 degrees.
Am I good to go at 149 degrees? Thanks