Snack Sticks-Internal Temp

[Moldman]

Fellow Smokers: I have 5# of ground meat mixed, 70% venison and 30% 50/50 pork already stuffed in 19mm casing and cooled in fridge for 24 hours. I noticed several different internal temps. and smoking times on the site. What is the best or average internal temp. and smoking time to have so the sticks won't be too dry? All help is deeply appreciated.

[FLBentRider]

I am not a sausage guy.. yet.. but the temp I see the most is 152F

[Tenpoint5]

As I was informed by Nepas the best way is to go by sight. I have been doing mine like this

1-1.5 hours at 130º
2 hours rolling smoke at 140º
? hours at 160-170º until I start to see some nice wrinkles beginning to appear. I then poke a couple of the sticks with my Thremopen and they should be in the 150-152º range.

At the 152º range is when I pull them and let them bloom as they cool down.

[watchdog56]

I do mine the same way 10.5 does his. They come out great.

[Sailor]

Good info given by 10.5.  I dry my casings at 140 for 1.5 hours.  Bump to 150 for 3 hours and roll smoke for 2 of those hours.  Bump to 160 for 3 hours and then to 170 for 3.  Then to 175 until IT of 152.  It is taking me around 10 hrs to get to IT of 152 after the drying time.  Some faster, some slower.

[NePaSmoKer]

You can pull em at 148-149* and omit the cold water, just hang and let them come to the IT and bloom.

The way 10.5 shows is the best i have found. If you start high (like some instructions say to do) you will get fat pockets to form which cause cavitation in the meat and a fat-out.

Always start low and pump up trying not to exceed 180* In some cases like very cold weather you may have to exceed the 180* but keep a close eye on it.

This is where a PID is so handy.