Checking internal temp.

Discussion in 'Sausage' started by callmaker60, Nov 21, 2015.

  1. In making the trail bologna and summer sausage, i would just push my digital temp gage into the end of a log of meat, but I was wondering or asking for any suggestions to check IT on snack sticks.  Same process? just push it in the side of a stick, since i plan to make one continues stick, then cut it into pcs. when done. Or I guess i could make the sticks in sections and check the IT at the end of several sections.
  2. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    yep,, I would do a couple checks when done,,,  what kind of thermometer are you using??

    A full smoker is a happy smoker 
  3. I have a NSF digital, not as fancy as most of you fellows use, but it's digital got it at the local restaurant store.
  4. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    I think either way you'd be fine, like DS said.... do a couple checks ! Also, just my two cents but make sure your therm is accurate !

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