@hinoon I did 125 for an hour, 140 for an hour, 155 for two hours, then 175 for an eternity (6 hours.) I stalled around 145-155. I had a water pan for all but the first hour. From what Jon posted I was probably to lean. I was going to use pork fat but I let the guy at a local meat locker talk me into pork trim. Should’ve known better. They’re so dry I think they’re inedible. I hate that since it was so time consuming, but there will be a round 2.
Best posts made by Mr. A.
RE: Sausage stuffing issue