Thx much guys. I’ve been waiting weeks for some encapsulated lactic acid samples so I could do some side by side comparison, but it looks like the account manager never sent the sample maybe… might have to press on with just eca and an eca/ela mix, and F-LC culture. Appreciate your comments.
tempature of meat before going in smoker ?
heagerty666 last edited by
new to this i am concerned of having blowout with the meat due to temps. should the summer sausage log be at room temp. before going into smoker ? same question for snack sticks ? thanks
Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage last edited by
heagerty666 Good question! Some people let it come to room temperature first but we don’t recommend it. As long as you start out your smoker at low heat you don’t need to be overly worried about blowouts. For both of those products, I would recommend starting at 125 for an hour if you have a smoker that is capable of handling such a low heat.
The problem with letting it come up to room temperature is the possibility of growing bacteria in the meat that could affect the taste and safety of the meat. As long as it is stuffed correctly and brought up in stages you won’t have an issue.
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