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I am somewhat confused on cooking/smoking internal temps. Is there a chart for this? I’m talking mainly about snack sticks, summer sausage, bologna, kielbasa-smoked sausage and hot dogs. I’ve seen from 152 to 165 degrees F. Thanks
There is a temperature chart there that can be used as a guideline for what temperature to reach and for how long that temperature must be maintained.
Many recommendations are for cooking to 160 or 165 F as a safety precaution to make sure you hit “lethality” and kill bacteria that could be present in your meat products.
160 F is what I would consider to be a best practice for cooking met products in general, but depending on what meat you are cooking, it may be acceptable to cook to a different temperature.
Let us know if we can help answer any other questions!
@PapaSop These don’t suck one bit!
@PapaSop im not impressed, those welds are terrible and doesnt appear to have good penetration. Also if i can give some advice to the manufacturer of the blades where it is welded should not be a flat welding on round stock. Cut a half moon in the flat stock so it slides over the round stock by half of of it. This will give alot better stability and welded surface
@PapaSop im wondering what your smoking/cooking schedule was. Thinking maybe cooked too fast? Also i never use a binder in mine. Yes they were wrinkled but we dont have the wet bulb option as the big processors do to maintain moisture