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Problem checking internal sausage meat temperature
Posted By: TC
Date: Sunday, January 11, 2004 at 6:28 p.m.
Today I had trouble measuring the internal meat temp of my first batch of small diameter (19mm) beef sticks. I stuffed into collegan casings and smoked them for 8 hours at 90F - 118F followed by 2 1/2 hrs of cooking. I rose the cooker temp about 10 degrees per half hour. The meat temp rose to 140 in the first hour after smoking and stayed at 140 F for the next 1-1/2 hours. I finally pulled it still measuring 140F. The meat was pretty good but a tad dry. I'm wondering if the small diameter of the sausage gave me incorrect temperature reading? By feel I could tell the sausage was done but the temps never showed me that.
Ever have this happen to you?
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