crappyice Posted January 17, 2022 Share Posted January 17, 2022 I would think over ground possibly or too much fat. 225° is a good temp internal temp 165°+ is safe. I dont know much about liverwurst but you could read a little about it and see what the major differences are jn the process to avoid it. 155 is a little danger zone I would hate to see you get sick, not sure if smoking it again would do anything negative. Good luck ?I think 225 is too high for a summer sausage. Internal to 165 is fine but getting there at a really low rate of heat is the challenge (and frustration!!!) when dealing with inconsistent heat of smokers. I found myself tossing chucks of ice in the water pan and not fully sealing the smoker doors to stay below 190 to not quickly melt my cheese or fat. when I did my sausage on Saturday. I sacrificed some smoke flavor to keep the heat right. Do you have a pic of it sliced Taco?Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
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