I have trouble getting the internal temp of venison/pork summer sausage and snack sticks up to 160 degrees without shrinkage and drying. If using sure cure and smoked meat stabilizer, why cook to that high a temperature? Doesn’t the cure kill the harmful bacteria?
Posts made by Weathered100
QUESTION - Why cook to 160 degrees when using sure cure and smoked meat stabilizer in summer sausage?