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.