- Joined Oct 21, 2013
5lb batch whipped up for office breakfast. Adapted from Len poli recipe. Added #1 cure, eca, and cayenne. Started at 130 No smoke the bumped every hour adding smoke for the next three the finishing till internal temp is 165 since this pork. My mes is finicky and over shoots temps ranging from 10 to 55 degrees making finishing off sausage a pain and I get fat out when I set it to 150 and temp rises to 195/205/210. In order to stop this my research shows I have a homemade pid project in order. Any ideas on how to not fat out without a pid I'm all ears.