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Old 05-20-2019, 04:20 PM   #12
thirdeye
somebody shut me the fark up.

 
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Join Date: 01-14-06
Location: At home on the range in Wyoming
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First off it's a good thing you called the processor, because if they had added cure you would have been safe smoke-cooking to 152 - 155°. Without cure, it's a ground whole muscle "fresh" sausage and USDA recommends getting it above 140° in 4 hours, and taking it to 165° for a finish internal temp. You can cheat that a few degrees because of the carry over unless you have a very low pit temp and don't get a rise in temp while resting.

If possible, I would suggest ringing it and hanging, this way you have both ends high and this will help with it comes to loosing any liquid while cooking. When I make my own rings I leave extra gut, and tie in butchers string, so you might have to squeeze a little meat out and tie a know in the end, then come back with string to make a hanging loop. Just make sure you don't overshoot the 165° or the fats can break and the sausage could become dry and mealy.

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