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Smoked some Summer Sausage, Snack Sticks, Cheese to give away for Christmas. Would like to send some to my Daughter that lives in Alaska. Will be using 3 day priority mail .
Will put it in a cooler bag. I do have ice packs that I can use. or was thinking Dry Ice. not sure where to get...
Here a link to check out..got to chef jimmy's reply. He explans it pretty good http://www.smokingmeatforums.com/t/107989/can-someone-explain-the-4-hour-rule-i-am-new-at-this
I'm not a fan of "sitting it out to get to room temp". The 4 hours to hit 140 degrees rule starts when you take it out of the frig.
will check back later see how its going.
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