Hi,
Wishing everyone a merry christmas and I have a quick question.
I am smoking sausage made from ground beef and ground pork. I have made it
before and 1/2 the time it is good and 1/2 the time it is unedible.
The recipe I use says smoke 6 to 8 hours but gives no meat temp. Does anyone
know what the meat temp. should be when done?
Thanks alot!
Smokey the Brian