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Ok I feel better now.,, ya a 100 lbs usually last me a year, but i give alot away to friends to. I guess the more fat gave me a over all lighter colored summer sausage( about like bolonga) and I can notice the color change more. In other batchs the over all color alot darker when done.
I am positive internal temp was 155 when i removed it. The high temp cheese, cure and seasoning was all the same, bought at local meat shop, was suppose to be all fresh. The only thing I changed on this 50 lb batch was i used pork callies instead of pork butts. In my opinion the pork callies...
Ya just to clarify, when I first cut open a stick it looked fine. but after slicing and throwing in fridge, the next day is when I noticed the color change to a greyish only around the cheese and then it starts to spread across the entire slice after after a few days. I dont know if it is a...
Ive been smoking my own deer summer sausage for a while know and always had good results. This year I did everything the same except I used pork callies instead of pork butts to mix with my deer meat( was much more fat). Anyway after using same procedure for smoking as I normally do, I removed...
Yes back plate did go back on fine, Im busy know, but i will try to upload couple of pics tomorrow after work. This controller looks dam good and mine worked great. It never did go over 1 degree to what i had it set for. well worth the money in my opinion.
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