25lb batch of moose hot dogs /17lbs moose trim, 8lbs pork trim/fat / PS blue ribbon wiener seasoning / 2.5% binder
LEM stuffer with 32-35 MM hog casings
into the refrigerator over night
smoked with cherry till internal temp of 135* - than into souse vide for the finish
meater plus probe to monitor temperate - IN temp dropped to 125* before going into 145* water.
22min to go from 125* to 145* - pasteurization at 145*=3min.
When IN temp got to 145* set timer for 45min (just to be on the safe side)
into the sink for a cold-water shower (10min for IN temp to drop below 100*).
Thanks for looking!
LEM stuffer with 32-35 MM hog casings
into the refrigerator over night
smoked with cherry till internal temp of 135* - than into souse vide for the finish
meater plus probe to monitor temperate - IN temp dropped to 125* before going into 145* water.
22min to go from 125* to 145* - pasteurization at 145*=3min.
When IN temp got to 145* set timer for 45min (just to be on the safe side)
into the sink for a cold-water shower (10min for IN temp to drop below 100*).
Thanks for looking!