First time using my new PS 100 Classic. Did a 25lb batch of venison/pork today. Took around 11 hours. Seems too long to me.
19mm collagen casings, using pink cure, using ECA.
Some of the sticks had a much lighter hue to them in spots. Some bigger areas than others. I relied on two meat probes to get me to 155 then an ice bath. I did not spot check and the spots with the probe looked more like dark brown that I’d expect. I’ve got the sticks in the fridge over night now. I wanted to get to bed, now I’m not sleeping thinking back on it. Anything I need to worry about? And any way to verify they’re okay after resting?
19mm collagen casings, using pink cure, using ECA.
Some of the sticks had a much lighter hue to them in spots. Some bigger areas than others. I relied on two meat probes to get me to 155 then an ice bath. I did not spot check and the spots with the probe looked more like dark brown that I’d expect. I’ve got the sticks in the fridge over night now. I wanted to get to bed, now I’m not sleeping thinking back on it. Anything I need to worry about? And any way to verify they’re okay after resting?