★ Lifetime Premier ★
- Dec 7, 2011
Used 73/27 ground beef with a PS seasonings mix. Added some additional spices and cheese as I usually do. Put in the smoker at 120 for 1.5 hours added smoke and bumped 10 degrees every hour till smoker was at 140. Pulled and into SV at 137 and ran up to 152. Total fat out, meat has the texture of fried hamburger. I usually use 80/20 and follow the same procedure except the sausage usually steps up to 160 and stays for 8 to 16 hours. Sometime it gets to 150 It but usually doesn't. Then I SV to proper temp. I am using a MES30 with a PID and have not seen an overtemp issue. Need help with what I did wrong.