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Hot take: I nearly lost a whole 30 lb batch of pork because I trusted the old dial thermometer
Last Friday I was casing a 30 lb run of pork sausage in the back room when the old dial thermometer on the wall said the cooler was sitting at 38, but the meat felt warm to my hand. I grabbed my probe and it read 47 in the middle of the tub, so I iced everything down and moved the batch to the walk-in, and the dial turned out to be 9 degrees off after years of getting bumped. Lost maybe 3 lbs that I didn't feel safe selling, but the rest pulled through fine. Now I'm wondering how many batches went out the door riding on that dumb dial before I caught it. How often do you all check your wall thermometers against a probe?
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