Using a sausage pricker

[WoodlawnSmoker]

Sorry for the newbe question, but this step is not mentioned much even in the books I have.  Is it necessary?  Do I puncture fresh, cured, snack sticks equally?  For sure I understand the purpose of doing this but do I give a good prod to every type of sausage?

Still learning, thanks.

[NePaSmoKer]

Sorry for the newbe question, but this step is not mentioned much even in the books I have.  Is it necessary?  Do I puncture fresh, cured, snack sticks equally?  For sure I understand the purpose of doing this but do I give a good prod to every type of sausage?

Still learning, thanks.

Poking fresh sausage is really not needed. Poking sticks is the same.
Most poking of the casings is done for larger chubs and dry cure.

[watchdog56]

I only poke if I see air pockets.