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  1. bonedrake

    F-LC culture and finished temp question.

    I always use F-LC culture when making summer sausage and use the recipes from meatsandsausages.com. one thing Iv always noticed is that all of the semi-dry recipes say the finish temp should be 140°. I personally always try to temp to 152°-155° to be safe. If I knew for sure that the 140° would...
  2. bonedrake

    Summer sausage fail

    I posted this the other day with my introduction on roll call with no responses. Thinking maybe i,should have put in this section. Any way here was what I posted. I had a major fail recently with a 10lb batch of summer sausage that had a complete fat out and I'm really confused on why. This...
  3. bonedrake

    Hello everyone!

    Hello everyone. Just wanted to introduce myself. I'm from Ohio and have been smoking meats for about 4 years now. I first got started after a friend of mine built a UDS and I was so impressed I had to build one myself! After that I just couldn't stop! Mostly ribs,chicken and pulled pork. We...
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