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Recent content by slevin
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No plans to be honest, I just know my MES struggles with hot spots. I've had sausages where one end is 152 but the other end is like 138. I try and do my best at flipping them but there is always places that never get over 150. Just want to make sure I am being safe.
Sorry if this a still a silly question but can someone explain this to me.
My question is, if you are using a cure in sausage, why does everyone insist that you smoke it to an IT of 150*? Isn't it safe to eat at a much lower IT, seeing as the cure would have killed all the bacteria?
Thanks...
Sorry I should have been a little clearer with my questions.
Should you dry it too before putting smoke on it? Does it absorb smoke the same as a whole meat meaning if I do 3 hours of smoke on my regular jerky would the smoke flavor be close to the same? Maybe they are silly questions, I'm just...
About how long do you keep the smoke on it? Is it kind of the same as muscle jerky? I normally dry it for an hour at 120 then bump it up to 140and put smoke on it for 3 hours. Then after that 170 till finished.
Sorry to necrobump an old post....
How do you tell if your GB is cooked enough? Isn't it kind of hard to get and internal temp when it's so thin?
Thanks.