Finally getting back to the sausage making game and I am interested in making summer sausage with bactoferm for the tang. My question is.to the veterans, the instructions say hold the sausage at 86deg.f to get the desired results. We have an oven with a bread proofing cycle on it that goes from 83 to about 97 deg f, will the 97deg temp be too high and cause issues? I can experiment and prop the door open with my thermo pro to monitor temp but how critical is the 86deg?
Thanks
Corey