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K
smoked sausage salvage
Made a batch of 2 1/2" logs all pork with a commercial "hunters blend" seasoning packet for fresh sausage and added cure #1 since I was smoking. For a variety of reasons it took me about 9 hours to get to IT 153, the last 4-5 hours bumped the temp up to 170-180ish (a lot of swing in my smoker...- kayakyok
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- Replies: 6
- Forum: Food Safety
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