internal temps

[djkost]

Can anyone remind me what the internal temps are suppose to be when using a mix of 80 version and 20 percent pork. Making summer sausage and sticks. I think it should be 155 or 158 then cold bath to stop the fat from forming a ring. Oh and it is cured.

[tskeeter]

Based on the absence of comments about different temperatures for different meat blends, I don't think the meat blend determines what internal temp to cook your sausage to.  Most folks here seem to cook sausage to an IT of 152 - 155. 

[NePaSmoKer]

152-153

Much higher and it can fat-out

[djkost]

Cooked mine just now to 155-156. Forgot and didn't write it in my notes. Lol thanks.