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Title: Snack Stick question.
Post by: yojimbo on August 01, 2011, 12:56:37 PM

Got som LEM hot stick mix. Gonna mix up tonight and smoke tomorrow. Do I cook to 152 internal? Reason I ask I called LEM with another question and was told me 165 (won't the fat liquify?). What gives?

Thanks!!!

Title: Re: Snack Stick question.
Post by: Mr Walleye on August 01, 2011, 01:11:01 PM

165 would definitely render some fat out of them.

For me, 152 degrees is my number for sausage.

Mike

Title: Re: Snack Stick question.
Post by: Tenpoint5 on August 01, 2011, 01:52:06 PM

Quote from: Mr Walleye on August 01, 2011, 01:11:01 PM
165 would definitely render some fat out of them.

For me, 152 degrees is my number for sausage.

Mike

Ditto and ramp the temps up slowly until you get to 152º

Title: Re: Snack Stick question.
Post by: ghost9mm on August 01, 2011, 01:56:26 PM

What they said...and it is slow and easy, to hot and fast and you render the fat, not good...

Title: Re: Snack Stick question.
Post by: pensrock on August 01, 2011, 02:01:13 PM

They got you on the right track. :)

Title: Re: Snack Stick question.
Post by: yojimbo on August 01, 2011, 05:13:37 PM

Thanks all!! And GOodGod do sheep casings smell like the Devil!! First time not using collagen.

Title: Re: Snack Stick question.
Post by: NePaSmoKer on August 01, 2011, 06:04:45 PM

Quote from: yojimbo on August 01, 2011, 05:13:37 PM
Thanks all!! And GOodGod do sheep casings smell like the Devil!! First time not using collagen.

Kinda reminds me of being back home huh :D

BRADLEY SMOKER | "Taste the Great Outdoors"

Miscellaneous Topics => General Discussions => Topic started by: yojimbo on August 01, 2011, 12:56:37 PM