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I always use F-LC culture when making summer sausage and use the recipes from meatsandsausages.com. one thing Iv always noticed is that all of the semi-dry recipes say the finish temp should be 140°. I personally always try to temp to 152°-155° to be safe. If I knew for sure that the 140° would...

I posted this the other day with my introduction on roll call with no responses. Thinking maybe i,should have put in this section. Any way here was what I posted. I had a major fail recently with a 10lb batch of summer sausage that had a complete fat out and I'm really confused on why. This...

Hello everyone. Just wanted to introduce myself. I'm from Ohio and have been smoking meats for about 4 years now. I first got started after a friend of mine built a UDS and I was so impressed I had to build one myself! After that I just couldn't stop! Mostly ribs,chicken and pulled pork. We...