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My old butcher mentor in Boise said to never trust a cold room thermometer, and I finally get why after 9 years
He always hung his own $12 dial gauge right next to the walk-in's built-in one and they never matched, sometimes off by 8 degrees. I rolled my eyes back then but last month our house unit read 36 when the pork shoulder was actually sitting at 44 and I lost two days of cure on it. Anyone else run a second thermometer in their cooler or am I just being paranoid now?
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