Ok thanks a lot. I have since purchased the T-SPX so I am going to use that with the stated temperature for T-SPX.

Hello, I am new a new member (spent lot’s of time reading posts as a guest) and I am about to try fermented sausage for the first time. I am from Saskatchewan, Canada. I am looking to start by making the Thuringer sausage from Home Production of Quality Meats and Sausages by Stanley Marianski. I am ...