- Feb 21, 2024
- 2
- 0
Hey all, I have a question regarding the finished IT temp for snack sticks, I mixed and cured my meat 2 days before I stuffed and smoked them. When I pulled them off I found a few sections of them that were only 135-140 degrees. My smoker hasn’t been running very consistent. I am wondering if the whole batch is shot? Some points were at 160 or over. However every section I cut looks good. Thanks for your help