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Recent content by sjbaxter
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Venison Summer Sausage - Cooked using non-cased instructions but they were cased - OK to eat?
We just cased 20 pounds of meat - then cooked it 300 degrees and it got to 165 degrees in 1 hour. We used the LEM Summer Sausage seasonings and cure. Instructions were for NON cased - the cased were supposed to refrig overnight and then cook at 180 until 165 degrees. Anyone ever make this...
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