Old 10-25-2019, 03:25 PM
Join Date: Oct 2019
Posts: 2
Default Summer sausage for the first time, is this right ?

So Iíll used a package and followed the directions. About 60% beef, 30% pork & 10% Venice. Was to smoke for 24 hrs at 90-100 deg. It did but it did not seem dry enough in the center so I put it back in for about 20 more hrs. Ran the temp a little higher 110-117. Still looks the same.
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