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Sausage got to room temp. Should I toss?
I think I know what the answer to this is going to be but I'm asking anyway. I'm making a summer sausage using 5 lbs of ground hamburger and various spices along with 5 grams of #1 cure. My procedure was going to be, get it mixed well, place in my outside refrigerator for 24 hours, take it... -
Glad I found you guys/gals.
Hi, I'm Joe from Lumberton in SE Tx. I'm really looking forward to learning from the group. I'm not exactly a rookie but I've never taken this real seriously either. I have an offset smoker made out of schedule 80 pipe that, once up to temp, is very easy to regulate. Problem is, unless I want to...
