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Unread 01-06-2013, 09:40 PM   #12
Chef Country
is one Smokin' Farker

 
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Join Date: 07-26-09
Location: Wellington, KS
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yep let them rest that will be you ticket, I also do this to my summer sausage in fibrous casing. I a quick soak afterwords on snack sticks is enough to stop the cooking process, also when you grind your meat make sure its cold, I normally have the head to my grinder in the freezer a few hrs before grinding. Same goes for stuffing you want the meat to be cold when you stuff.
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Country Q
Here for a Good Time, not a Long Time!Webber 22.5 OTS The fastest and most accurate splash proof Red Thermapen
UDS that gets used more than traeger
Shop built 300 gal smoker
Traeger bbq 125 with digital 180 controller
collecting parts for a 500gal reverse flow build
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