Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
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.
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.