I've had it happen again...the stuff started to fat out.
Ran the smoker at 160f for about 10 hours and it never got over 138f, and then we got a storm warning going so I cranked it to 170f..and then it turned into tornado watch so it went to 180f and whilst that got it to 145f. <I had used some pork in the blend> it also started to render the fat a bit.
I keep feel I am doing some thing wrong, as every time I read about folk doing these things, their sausage never takes 12+ hours at 160f nor does it start to render out. What is the secret here? <Still good. I had done the horseradish sausage mentioned on the forums. I'd need to double up on horse radish I think>
Ran the smoker at 160f for about 10 hours and it never got over 138f, and then we got a storm warning going so I cranked it to 170f..and then it turned into tornado watch so it went to 180f and whilst that got it to 145f. <I had used some pork in the blend> it also started to render the fat a bit.
I keep feel I am doing some thing wrong, as every time I read about folk doing these things, their sausage never takes 12+ hours at 160f nor does it start to render out. What is the secret here? <Still good. I had done the horseradish sausage mentioned on the forums. I'd need to double up on horse radish I think>