Search results for query: *

I don't know enough about cure, etc to know one way or the other. I know the temperature and bacteria scales, just not sure where the cure comes into it in terms of preventing bacterial growth.

To be clear, the heat was only off for 1 to 1.5 hours. That means it should have only dropped below 140 to 130 for however long it took to sag. Probably 30-45 minutes? I then cooled it fast then put it in the fridge. I see what you mean about too much heat with the rendering, I've been...

I was using a thermopen to verify the internal temp, but just the unit to decide what temp it was.

1.5" x 12" Casings hanging out MES never got set above 170, but still got what looks like rendered fat between the sausage and the casing Guess I will cut open the casings, clean them up, then vacuum seal, is that right? The centers are solid, maybe overall a little dry but still pretty...

Will post introduction later, but wanted to get this up for some feedback. This was under a compressed time-table due to trying to get it done for next weekend, and being sick the day before. LEM Backwoods Summer Sausage Mix 25lbs Mixed in,stuffed into 1.5x12" Clear Fibrous Casings and cured...