Thanks for the insight!

I am enjoying browsing this forum. It is one thing to read books on sausage making but another to put that information to use. I am new to the world of sausage making and it is wonderful to find a nice mix of experienced and novice members with the same passion.

Cheers!

With the USDA now saying pork can be consumed safely when cooked to an internal temperature of 145 degrees Fahrenheit .... can /should we adjust some of our finishing temperatures of sausage? Or is the reason many sausages shoot for a desired temperature is to kill/avoid a specific bacteria. All of ...