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    2. nmac54
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    nmac54

    @nmac54

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    Best posts made by nmac54

    • RE: Forgot to add cure accelerator!

      Thanks for the quick replies guys!

      posted in URGENT 911
      N
      nmac54
    • RE: Snack sticks undercooked

      Thanks Jonathan, I threw them in the oven @ 180 and got them to 160°. I was taste testing along the way so I think we’re all good. Thanks for your help!

      posted in Meat Processing
      N
      nmac54

    Latest posts made by nmac54

    • Bavarian Summer Sausage

      Hey folks, I recently was given some venison summer sausage that was made by the Bavarian Sausage Co. up in Madison. Im not sure how to describe it other than it was a little drier (in a good way) than stuff I’ve made and it was pretty dang delicious. Has anyone had their summer sausage and can reccomend how to get mine closer to their product? I typically make H and jalepeno from waltons, and while they are both good, when I make them they aren’t brag about it to your friends good. Thanks!

      posted in Meat Processing
      N
      nmac54
    • RE: Forgot to add cure accelerator!

      Thanks for the quick replies guys!

      posted in URGENT 911
      N
      nmac54
    • Forgot to add cure accelerator!

      Hey folks, today I made a batch of pheasant snack sticks and put them into the smoker about an hour ago. However I just realized I completely forgot to add in smoked meat stabilizer as I typically do. They have been in a 125° smoker for approximately 45 minutes at this point. At this point is there anything I can/should do to ensure a safe product? Thanks!

      posted in URGENT 911
      N
      nmac54
    • RE: Snack sticks undercooked

      Thanks Jonathan, I threw them in the oven @ 180 and got them to 160°. I was taste testing along the way so I think we’re all good. Thanks for your help!

      posted in Meat Processing
      N
      nmac54
    • RE: Snack sticks undercooked

      nmac54 15795479222192622899678705016454.jpg
      This is what the insides of the undercooked ones look like, they are very spongy to the touch and not as firm as the ones I know hit 160°. I did a 12.5 lb. batch, and cooked them in an upright lp smoker.

      posted in Meat Processing
      N
      nmac54
    • Snack sticks undercooked

      Hello, yesterday I made snack sticks using honey bbq seasoning, sure cure, smoked meat stabilizer, and sure gel. I stuffed and smoked them right after mixing. I took them to an internal temp of 160 then into an ice bath and into the fridge overnight. However today when I was cutting them to size it seemed like some were not fully cooked. I temp probed a few of them, but inadvertently didnt check them all. Could I cook the undercooked ones to temp in the oven now or just cut my losses and try again? Thanks

      posted in Meat Processing
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      nmac54