@Jonathon I would watch as well.
John, I’m curious about the 138 degrees on the bacon. Seems most instructions I’ve read say to cook to 150-155. I’ve done about 10 slabs to that temp. using several different rubs and all have been terrific.
@jonathon Jonathon, Is the 26 times it’s weight measured in volume or weight. Thanks
I’m wondering if this is a chart available which would show how much water to use per pound when using carrot fiber when maker sausage with chicken?