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Deer Sausage/Pork Mix - Meat Stall? Drop in temp as it approaches target temp
I have a homemade cabinet smoker that's pretty large. I can run 150lbs or more of summer sausage when doing 2-1/2"x20" casings. I smoke only with charcoal. I won't go into a bunch of explanation of the construction of the smoker. My question is a general question about the "meat stall" I've...
