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Old 11-21-2012, 09:15 AM   #6
On the road to being a farker
Join Date: 05-08-11
Location: Hanahan, SC

Humidity is the factor here. Not enough, and the casings dry out and get tough before the inside is cooked.

Meat Smoking & Smokehouse Design, by Adam, Robert, and Stanley Marianski. Outstanding reference, pick up a copy and you'll learn a ton.
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