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Pork Breakfast Sausage and the Danger Zone
Made a large batch of breakfast sausage yesterday. Air temp was 70 degrees. After grinding and mixing each 5# batch it went back in the fridge. These were then portioned into 1# packs and wrapped in plastic wrap. The individual 1# wrapped packs were then vac sealed. From when the sausage...- dadakota
- Thread
- Replies: 5
- Forum: Food Safety
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Question
How can I get the original post to be the first item on page 1 and all the responses to follow?- dadakota
- Thread
- Replies: 1
- Forum: Report Issues
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Rookie Smoker
Absolutely love smoked food and making jerky. Looking to buy my first smoker and am debating between a rig with a separate firebox or getting an electric smoker. An suggestions?
