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Cooking sausage to temp

 
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Rinngrizz
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Joined: 13 Mar 2012
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Location: Sioux Falls, SD

PostPosted: Thu Mar 19 15 7:19 am    Post subject: Cooking sausage to temp Reply with quote

Ok I get u have to cook fresh links to temp and I plan to hot smoke them. My question is, when smoking, how doing check temp? should I get a thermapen or do you have time and temp charts that are used?
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Canadian Bacon
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Joined: 06 Sep 2007
Posts: 13547
Location: Mississauga ON Canada

PostPosted: Thu Mar 19 15 8:31 am    Post subject: Reply with quote

I really think that some type of probe thermometer is needed for checking internal temp...other wise your just guessing.
When I do sticks and sausage with cure I pull them with an internal temp of 150 degrees.
Thermapen is real handy for that....and quick.
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Cat797
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PostPosted: Thu Mar 19 15 8:53 am    Post subject: Reply with quote

I use a Thermopen for fresh sausages too, and I try to get the point of the probe in the center of the sausage. Fresh ones need to be cooked to probably 160.........

Ed
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suckaass
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PostPosted: Thu Mar 19 15 1:58 pm    Post subject: Reply with quote

Cat797 wrote:
I use a Thermopen for fresh sausages too, and I try to get the point of the probe in the center of the sausage. Fresh ones need to be cooked to probably 160.........

Ed


Yup. I cook fresh links to 160-165.

I also use round toothpicks to stem the flow from the juice geyser when I remove the probe.
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