Chef Not sure the temp of my old fridge but I’ll open my digital thermometer and stick if in there for a few. I’ll take a look at the meat tonight and give it the old “sniff” test. Like I wrote in my initial post, it was a trial batch so if it’s bad I’m only out my time and a small investment in the pork butt.

Thanks again!

AJ

Hey Yooper, Thanks for the reply…

I used 1 tsp of #1 cure for 4# of ground pork. My question is, if I ground up the pork and seasoned it with spices and the #1 cure powder a week ago this past Saturday, is it still ok for me to stuff the casings?

A week ago this past Saturday I ground and prepped pork for making a small batch of Linguica. I followed the recipe and used Prague Powder #1 in a ratio consistent with the larger recipe.

How can I tell if the meat is still usable and how long will the sausage meat last if refrigerated? I made a small batch since it was my first time attempting to make linguica so if I need to discard and start over, no big deal. Thanks in advance for any help!

Thanks for the reply Gents! I have a Maverick ET-733 Dual Probe Thermometer that I use when smoking. I inserted one of the probes from the top down into one of the sticks and it seemed to do a pretty good job.

This was my first attempt at homemade snack sticks and based on the feedback I received from one of my daughters and my wife, two of my three biggest critics by the way, they both told me the sticks were really good. Needless to say I was pleased with their feedback but know there are some areas that need improvement.

Most recipes I’ve researched suggest an IT of 152° - 155°. My question is, what’s the most efficient method of taking the IT of a snack stick. Should I use a probe and slide it into the center of one of the snack sticks hanging in the smoker? Is it better to slide the probe into the top of a snack stick as it hangs or up from the bottom? Thanks in advance for your help!

AJ

AJ from Mount Pleasant, WI…
Have been enjoying meat snacks and jerky most of my 58 yrs. Been smokin’ meat on a homemade UDS for about 3 yrs. Enjoy trying new techniques and flavors so I have a feeling I’ll be spending a lot of time on the Walton’s site and this blog. Thanks in advance for the hospitality! God Bless!