Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I am new to sausage making and am planning to make some venison summer sausage. All the recipes I find say cook until core temperature is at a certain degrees (all a little different). My question is how do you check the core temp without punching a hole in the casing, or is that the only way.
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.