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Re: Problem checking internal sausage meat temperature
Posted By: tjr In Response To: Problem checking internal sausage meat temperature (TC)
Date: Wednesday, January 21, 2004 at 10:14 a.m.
In Response To: Problem checking internal sausage meat temperature (TC)
For what it's worth, I do sticks in collagen by drying at 100F for a half hour or so, smoking at 100F for 3 hours, then smoking 175F for an hour and a half or so. They're well spaced when smoking and always seem plenty done. The few times I've checked with an instant-read they're above 160F at the end of the process.
I stuff the casings pretty tight (altho you're not supposed to stuff collagen tight and occasionally I'll split a casing) and let them stand in the fridge for a couple days before smoking. Maybe that helps the casing stay on.
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