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  1. fdiamont

    finishing off with steam

    Good morning from East Texas. Do any of you have any pros and cons on finishing off the last 15 or 20 degrees of your sausage with steam? I have done this a couple of times and wondered if it was altering the flavor of the finished product. I don't have a steam cabinet but just use the electric...
  2. fdiamont

    oops

    I am kinda new to sausage smoking and made a mistake last week. I got my decimal in the wrong place and mixed 4.7 ounces of instacure rather than .47 ounces in 16 pounds of meat. The sausage is a little salty, but edible. My question is: Should the sausage be discarded or is it safe to eat?
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