Can you go above 180 degrees cabinet temperature when making sausage? I have only made 5lb batches until this weekend when I made a 10lb batch. I have never set the temp above 180 and I get my 5lb batches to temp just fine. However, this time was different story.
It was cool and windy outside but not unlike some of my other batches. The only other difference was I used soy protein this time and I added 1 ½ cups of water before stuffing (I did this to help with the stuffing). My internal temp would only get to 126. Is it okay to go above 180? What is your max temp? I use a Bradley digital 4-rack.