I have been smoking 12.5 pounds of venision summer sausage in my MES 30 since noon today. Started out at 130, and got the sausage up to 95, then set the temp up to 150 and started smoking with some hickory sawdust. Now the dilemna, I have to head out of town for about 6 hours... Is it safe to leave them on at 150 until I get back home and then bump the temp up to 160-170 to finish them off and get the sausage temp up to 152? Or... would it be better to pull them out now and put back in the refrigerator until I am able to be here for the process?
post #1 of 5
12/26/09 at 6:26pm