I am new to the forum and smoking, I have made with some success summer sausage and trail bologna ( which I smoked too hot and fat did come out and pool under the casing).
So far I have used Lem seasoning products. After reading several post on the site, and directions on the Lem products, I am confused about finished internal temp, should it be around 155 or what Lem says 165?
So far I have used Lem seasoning products. After reading several post on the site, and directions on the Lem products, I am confused about finished internal temp, should it be around 155 or what Lem says 165?