i cooked off 20 lbs in an elec uds other night using 20% cheap sausage and 80% ground deer with powdered milk, cure, liquid smoke and spices. started out at 150 first hour 160 2nd hr then to 175 until my internal read 160 which was on 5th hr. removed, icewater bath and room temp for an hr.curiosity got the best of me so i cut a shorty 2 in dia by 4 in long leftover last casing stuffed and it is tender, slices great but how did it get to 160 internal temp in 5 hrs? the casings are 2 in x12 in and had 18-20 lbs .friends and i have been eating it and they love it but i still have my doubts. no one got sick btw.
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2/25/10 at 12:37pm