summer sausage

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wrwoelfel

Fire Starter
Original poster
Nov 11, 2012
59
11
New London, Mn
Just got done with some 50/50 venison/pork SS. started it at 830 this morning at 140 with no smoke. Increased it ever hour by 10 degrees until 180. checked about 5 of them, out of 20 and the all read 160. i have never completed a smoke like this in that short of time. has anyone else been surprised like that?
 
  I have, nearly ruined the whole batch. My thermometer was messed up and heat was higher than I had thought. Another reason I want to get a GOOD thermometer. I have gone through 4-5 cheaper ones so far. Probes usually fail. That has been the the reason for ours to mess up.
 
I checked it with three different thermometer and they all read within 2 degrees of each other. just went out and cut some, werent very firm. putting them in for aa little longer.
 
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