My fault, I followed the schedule 120 for thirty minutes, and bump up 10 degrees every thirty till 170, just took sausage a long time to get to temp, ran out of patience and put in oven after 5 plus hours in smoker

My fault, I followed the schedule 120 for thirty minutes, and bump up 10 degrees every thirty till 170, just took sausage a long time to get to temp, ran out of patience and put in oven after 5 plus hours in smoker

Jonathon
Yes went ahead, pleased with sausage, new to this so still learning. I used a pork belly in the grind so plenty of fat moisture. Used Masterbuilt smoker with cold smoking attachment, 25 lbs is more than this smoker could handle, after 6 hours finished in oven till thermometer +160, and I wished I would have payed more attention to directions, and coarse ground beef instead of just running it through twice. Next time.

First time I used the 44lbs mixer to make sausage, very pleased, till now just used it to mix up raw food for dog.

I may have messed this up. Meat stabilizer is it a add and process product, or can you add it and hold overnight to process tomorrow?