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Danger Zone Question
Newbie question here: I started smoking two pork butts with a bunch of Charice sausage. The sausage maker told me not to exceed 180 or the fat would render out so the temp fluctuated between 150 and 180 for the first 8 or so hours of smoking. At this point, I did some more reading and realized...- ardpub
- Thread
- Replies: 8
- Forum: Food Safety
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