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You know I cook if you were on DHC. I've been smoking stuff and making sausages for over 20 years, just finally built my own smokehouse big enough for all the stuff we process.
I knew about the log functions, and you are correct. But cooking to a low final temp will give you a moist finished product as opposed to a higher temp simply because you are cooking it longer and more evaporation happens.
You know I cook if you were on DHC. I've been smoking stuff and making sausages for over 20 years, just finally built my own smokehouse big enough for all the stuff we process.
I knew about the log functions, and you are correct. But cooking to a low final temp will give you a moist finished product as opposed to a higher temp simply because you are cooking it longer and more evaporation happens.
