what's fatting out?

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I did end up with a little bit of " fatout" on a couple of my sticks of summer sausage last time trying to rush it to get to temp. I had it turned up to 190°, lesson learned. It was just the ones closest to the element.
 
I did end up with a little bit of " fatout" on a couple of my sticks of summer sausage last time trying to rush it to get to temp. I had it turned up to 190°, lesson learned. It was just the ones closest to the element.

Low and slow, means just that. No rushing a good thing. Oh,,,,, there are ways to do that, but then that makes the product commercial. We don’t do that here. One at a time.
 
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